Stracciatella soup

Ingredients:

• 6 tbsp. lightly salted chicken broth
• 2 large eggs
• 2 tbsp. l. freshly grated parmesan
• 2 tbsp. l. chopped parsley
• 2 tbsp chopped fresh basil leaves
• 1 cup spinach leaves, cut into thin strips

Preparation:

1. In a large saucepan, bring the broth to a boil over medium-high heat. In a bowl, combine the eggs, cheese, parsley, and basil. Reduce the heat to medium-low. Stir the broth in a circular motion.
2. Gradually pour the egg mixture into the broth, stirring gently with a fork until thin strands of egg form, about 1 minute. Add the spinach and season with salt and pepper to taste.
3. Pour into bowls and serve.