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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Katelynclark
Servings: 4
I got this from Giada on the foodnetwork. It is a 5 ☆ recipe.
6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated parmesan cheese
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
salt and freshly ground black pepper
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.