Ingredients

• 6 cups of chicken broth

• 1 goose egg or 2 duck eggs or 3 chicken eggs

• 2 tablespoons parmesan, freshly grated

• 2 tablespoons flat-leaf parsley, chopped or 2 teaspoons dried parsley

• 2 tablespoons fresh basil leaves, chopped or 2 teaspoons dried basil

• 1 cup lightly packed spinach leaves, cut in thin strips

• salt, to taste

• freshly ground black pepper, to taste

Directions

1. Pour the broth into a large sauce pan.

2. Place the sauce pan on stove over medium-high heat and bring the broth to a boil.

3. In separate bowl, whisk together the egg, parmesan, parsley, and basil until well blended.

4. Reduce heat on the stove to medium-low and gently stir the broth in smooth circular motions with a fork.

5. Slowly and gradually add the egg mixture into the broth as you stir and cook it for 1 minute.

6. Stir in the spinach.

7. Season with salt and pepper.

8. Serve hot.

ENJOY!