Ingredients
- 6 cups reduced-sodium chicken broth
- 2 large eggs
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped flat-leaf parsley
- 2 tablepoons chopped fresh basil leaves
- 1 cup lightly packed spinach leaves, cut in thin strips
- Salt and freshly ground black pepper
Directions
Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. 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. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Ladle the soup into bowls and serve.
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By jdenito
Trenton, NJ
on November 07, 2012
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Delicious. Hot. Easy. What more can you ask for on a snowy day in November? I added some mini farfale to make a bit heartier and had some crusty bread handy (thank you @aprovince. This will definitely be added to the rotation.
By aprovince
on May 25, 2012
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Delicious and super easy! I had it with a side of crusty bread for dipping (and to make it more of a main soup instead of an appetizer and it was wonderful. Light, healthy, and again, super easy.
By mxcruz
on October 10, 2011
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Delicious and super easy to do. I did not have fresh spinach so I used the frozen chopped one and it worked really good
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