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
Pour the broth into a large saucepan.
Place the saucepan on the stove-top over medium-high heat and bring the broth to a boil.
In a separate bowl, whisk together the eggs, Parmesan, parsley, and basil until blended.
Reduce the heat on the stove-top to medium-low and gently stir the broth in smooth circular motions with a fork.
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.
Stir in the spinach.
Season with salt and pepper. Serve hot!