Stracciatella (Italian Egg Drop Soup)

• 8 cups chicken broth
• 12 cup fresh Baby Spinach
• 3 medium eggs
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon white balsamic vinegar
• 1 tablespoon chopped fresh parsley
• fresh ground black pepper

1. In a large saucepan or Dutch oven bring the chicken broth to a simmer.
2. Add the spinach.
3. Beat the eggs lightly in a small bowl.
4. Pour eggs into broth slowly while stirring.
5. Simmer 1 minute more.
6. Remove from heat.
7. Add the white balsamic vinegar, Parmesan cheese and black pepper.
8. Taste for salt and add if needed.
9. Sprinkle with fresh parsley and serve with grated Parmesan on the side if needed.

chicken broth, spinach, eggs, parmesan cheese, white balsamic vinegar, parsley, fresh ground black pepper

Taken from www.food.com/recipe/stracciatella-italian-egg-drop-soup-361597 (may not work)