| Instructions |
Boil the broth in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduced 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.
Source : Giada De Laurentiis "Family Dinners" |
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Recipe
- 6 cups reduced-sodium chicken broth
- 2 large eggs
- 2 tbsp freshly grated pamesan cheese
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh basil
- 1 cup lightly packed spinach leaves, cut in thin strips
- salt and freshly ground black pepper
SERVES : 4 - 6
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