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Ingredients
- 6 cups (48 oz.) chicken stock
- 4 eggs
- 1/4 cup freshly grated Parmesan cheese
- 1 cup packed thinly shredded spinach leaves
Details
Preparation
Step 1
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.
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