Stracciatella Soup

• 6 cups reduced-sodium chicken broth
• 2 large eggs
• 2 tablespoons parmesan, freshly grated
• 2 tablespoons flat-leaf parsley, chopped
• 2 tablespoons fresh basil leaves, chopped
• 1 cup lightly packed spinach leaves, cut in thin strips
• salt, to taste
• freshly ground black pepper, to taste

1. Pour the broth into a large saucepan.
2. Place the saucepan on the stove-top over medium-high heat and bring the broth to a boil.
3. In a separate bowl, whisk together the eggs, parmesan, parsley, and basil until blended.
4. Reduce the heat on the stove-top to medium-low and gently stir the broth in smooth circular motions with a fork.
5. Slowly and gradually pour the egg mixture into the broth as it stirs, and cook it for 1 minute. Using a fork helps create thin, tender strands of eggs.
6. Stir in the spinach.
7. Season with salt and pepper.
8. Serve hot!