Stracciatella Soup

1. 1

   Salt and freshly ground black pepper

2. 2

   Bring the broth to a boil in a large saucepan over medium-high heat.

3. 3

   In a bowl, whisk the eggs, cheese, parsley, and basil to blend.

4. 4

   Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.

5. 5

   Stir in the spinach, then season the soup, to taste, with salt and pepper.

6. 6

   Ladle the soup into bowls and serve.

No additional tips available.