Italian Egg Soup with Spinach
Italian Egg Soup with Spinach
Ingredients
2 cans (14.5 oz) chicken broth
Water
1 green onion, finely chopped
1 bunch spinach, washed and chopped
3 large eggs
2 Tbsp Pecorino Romano cheese, freshly grated
Coarse ground black pepper
Directions
1. Heat broth and ¼ cup water to boil on stovetop and then turn off.
2. Stir in chopped onion and spinach to wilt.
3. Meanwhile whisk eggs, 2 Tbsp water and Romano in a small bowl.
4. Slowly pour egg mixture into simmering broth, gently stirring just until egg shreds are set.
5. Serve immediately.
