Stracciatella with Spinach

• 3 large eggs
• 1 tablespoon chopped parsley
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 2 quarts chicken stock
• 1 1/2 cups baby spinach leaves

1. In a small bowl, whisk the eggs, parsley, nutmeg and a large pinch each of salt and pepper.
2. Stir in the 1/2 cup of grated cheese.
3. In a large saucepan, bring the stock to a boil over moderately high heat.
4. Vigorously whisk in the eggs, then stir in the spinach.
5. Cook over low heat, stirring a few times, until the egg and spinach are cooked, 2 minutes.
6. Remove from the heat and season with salt and pepper.
7. Ladle the soup into small bowls and serve with more cheese.

eggs, parsley, freshly grated nutmeg, salt, cheese, chicken stock, baby spinach

Taken from www.foodandwine.com/recipes/stracciatella-spinach (may not work)