Stracchiatella With Spinach

• 1 quart chicken broth
• 2 eggs
• 18 teaspoon salt
• 1 12 tablespoons semolina flour
• 2 tablespoons parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed
• 12 cup cooked acini di pepe pasta

1. Bring the chicken broth to a boil, removing 3 tablespoonsful before heating it.
2. Combine the eggs, salt, semolina and 3 tablespoons of cooled broth in a large measuring cup.
3. Mix well and slowly drizzle into the boiling chicken broth, stirring constantly to make an 'egg drop' like soup.
4. Stir and simmer for 5 minutes.
5. Add the thawed and squeezed spinach and the pasta to the soup.
6. Serve with additional parmesan or romano cheese and enjoy!

chicken broth, eggs, salt, flour, parmesan cheese, pepe pasta

Taken from www.food.com/recipe/stracchiatella-with-spinach-330083 (may not work)