- 6 cups chicken broth
- 4 eggs, lightly beaten
- 1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
- 1/2 cup grated Parmesan cheese
Bring broth to a boil. Add greens and bring back to a simmer
Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
Ladle into soup bowls and sprinkle Parmesan over top.