Stracciatella with Spinach

1. 1

   In a small bowl, whisk the eggs, parsley, nutmeg and a large pinch each of salt and pepper.

2. 2

   Stir in the 1/2 cup of grated cheese.

3. 3

   In a large saucepan, bring the stock to a boil over moderately high heat.

4. 4

   Vigorously whisk in the eggs, then stir in the spinach.

5. 5

   Cook over low heat, stirring a few times, until the egg and spinach are cooked, 2 minutes.

6. 6

   Remove from the heat and season with salt and pepper.

7. 7

   Ladle the soup into small bowls and serve with more cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.