From craving to table
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- 2
Add the minced garlic and sauté for an additional 1 minute until fragrant.
- 3
Pour in the chicken broth and bring to a simmer over medium-high heat.
- 4
In a small bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- 5
Slowly pour the egg mixture into the simmering broth while stirring gently to create ribbons of egg.
- 6
Add the chopped spinach and season with black pepper and salt to taste. Cook for another 2-3 minutes until the eggs are set and the spinach is wilted.
- 7
Remove from heat and ladle the soup into bowls.
- 8
Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot.