Stracciatella With Spinach

• 1 1/2 quarts chicken or turkey stock
• Salt
• freshly ground pepper to taste
• 2 large or extra large eggs
• 1 1/2 tablespoons semolina
• 13 cup freshly grated Parmesan (1 1/2 ounces)
• 1 6-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped

1. Place the stock in a large saucepan or soup pot.
2. Remove 1/3 cup and set aside.
3. Bring the rest to a simmer.
4. Season to taste with salt and freshly ground pepper.
5. If there is any visible fat, skim it away.
6. Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
7. Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula.
8. Stir very slowly with the spatula, paddling it back and forth until the little rags form.
9. Taste, adjust seasoning and serve at once.

chicken, salt, freshly ground pepper, eggs, semolina, parmesan, baby spinach

Taken from cooking.nytimes.com/recipes/1012899 (may not work)