Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.
Mad Hungry, May 2011
- 1 quart chicken stock
- 4 large eggs
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 2 cups baby spinach
- Bring chicken stock to a simmer in a medium-size saucepan.
- Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.
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