Spinach Stracciatella

• 2 cups finely shredded fresh spinach leaves
• 2 tablespoons extra-virgin olive oil
• 4 cups well-flavored chicken stock
• 2 eggs
• 1 tablespoon cold water
• 3 tablespoons freshly grated imported Italian Parmesan cheese

1. In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt.
2. Add the chicken stock and simmer for five minutes.
3. Beat eggs with water.
4. Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly.
5. Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.

fresh spinach leaves, extravirgin olive oil, wellflavored chicken stock, eggs, cold water, parmesan cheese

Taken from cooking.nytimes.com/recipes/9788 (may not work)