Stracciatella Soup

• 4 cups chicken stock or low-sodium broth
• 2 medium carrots, thinly sliced
• 1/2 cup thawed frozen peas
• 3 ounces curly spinach (4 cups)
• 3 large eggs
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• Kosher salt
• Pepper
• Extra-virgin olive oil, for drizzling
• Crusty bread, for serving

1. In a medium saucepan, bring the chicken stock to a boil.
2. Add the carrots and peas and cook over moderate heat until just tender, about 3 minutes.
3. Add the spinach and cook until wilted, 1 minute.
4. In a small bowl, beat the eggs with the 2 tablespoons of cheese.
5. Slowly drizzle the egg mixture into the soup and cook over moderate heat, stirring, until ribbons form, about 1 minute.
6. Season with salt and pepper.
7. Ladle the soup into bowls, drizzle with olive oil and garnish with grated cheese.
8. Serve with crusty bread.

chicken stock, carrots, peas, curly spinach, eggs, cheese, kosher salt, pepper, extravirgin olive oil, crusty bread

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