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Ingredients
48 Ounces Chicken Broth
5 Eggs (beat in a medium bowl)
3/4 Cup Parmigiano-Reggiano Cheese (grated)
1 T Parsley (fresh and chopped)
2 Cups Baby Spinach
Salt
Preparation
Pour your chicken broth in a medium saucepan and place over medium/high heat to bring to a boil. While waiting, whisk your grated cheese, eggs and parsley together well. When your broth comes to a boil, SLOWLY pour in your egg mixture stirring constantly and allowing the soup to return to a boil. Next add your spinach, stir in and cook until it is wilted, about 2 - 4 minutes. Add salt carefully to taste and serve immediately!!!!
While this soup is fast, easy and delicious, I can't stress how important it is to add your egg mixture to the boiling broth slowly and keep stirring. This stops your eggs from clumping together and serving more of a clumpy scrambled egg soup as opposed to tattered little bits, you want tattered little bits!
Feel free to freestyle here, no greens? No problem, just make it with the egg and cheese mixture! It's still going to hit the spot!
