Bring the chicken broth to a boil in a large saucepan oven medium-high heat.
In a large bowl whisk together the eggs and Parmesan.
When broth begins to boil reduce heat to medium-low. Slowly pour the egg mixture into the pan while continually stirring the broth slowly in a circular motion.
Stir in the spinach strips and simmer until heated through, about 1 minute. Season soup with salt and freshly ground pepper to taste.
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