This simple Italian egg soup is such a great staple during the colder months. You can add little pasta as I did, or even add in orzo for a different twist. In a sense, it is close to the Chinese egg drop soup, but with some Italian flare. It is very easy to make and can come together in a snap.
Recipe yields 6 servings
6 cups low sodium chicken broth
2 large eggs
1/4 cup finely grated Parmesan cheese
2 tbsp parsley
2 tbsp basil
5 oz baby spinach
1/2 lb Ditalini pasta
Add the chicken broth to a large pot and bring to a boil. In a medium mixing bowl, whisk together the eggs, Parmesan cheese, parsley and basil. Lower the heat on the broth to medium and slowly stir in the egg mixture. Continuously stir the broth and the eggs will be pulled in to create thin strands.
Add in the spinach and cook until lightly wilted. Season with salt and freshly ground black pepper. Ladle into serving bowls and top with extra Parmesan cheese. Enjoy!