Roman Egg Drop Soup

• 8 cups defatted homemade chicken stock (see page 40)
• 1 1/4 teaspoons kosher salt
• 4 packed cups shredded fresh spinach leaves
• 4 large eggs
• 1/3 cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper

1. Bring the stock to a simmer in a medium pot with 1 teaspoon salt.
2. Once stock is simmering, add the spinach and cook until tender, about 3 minutes.
3. Whisk together the eggs, grated cheese, remaining 1/4 teaspoon salt, and freshly ground black pepper to taste in a medium bowl.
4. When the spinach is tender, add about a third of the egg mixture to the soup, continuously whisking, to make shreds of eggs.
5. Add remaining eggs in two more batches, letting the soup return to a boil between additions.
6. Once all of the eggs have been added, bring the soup to a final boil, and use the whisk to break up any large clusters of eggs.
7. Serve the soup with the additional grated cheese.

chicken, kosher salt, fresh spinach leaves, eggs, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/roman-egg-drop-soup-385202 (may not work)