Stracciatella Soup - cooking recipe

Ingredients

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

Preparation

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.