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.
Print Recipe
13 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment