cups (48 oz.) chicken stock
cup freshly grated Parmesan cheese
cup packed thinly shredded spinach leaves
In a large saucepan, bring the stock a boil and reduce to a brisk simmer. Meanwhile, in a bowl lightly beat the eggs and then stir in cheese. While stirring the stock constantly, drizzle in the egg mixture and then add the spinach. Simmer 2-3 minutes more and serve immediately.