Roman-Style Egg Drop Soup

Name: Roman-Style Egg Drop Soup
Cook time: 20 min
Total time: 20 min
Ingredients: 4 large eggs; 2 ounces Parmesan OR pecorino Romano cheese, finely grated (1 cup), plus more to serve; 1/2 cup finely chopped fresh flat-leaf parsley; Kosher salt and ground black pepper; 6 cups low-sodium chicken broth; 3/4 cup orzo OR ditalini pasta; 3 ounces (4 cups lightly packed) baby spinach OR baby arugula; Extra-virgin olive oil, to serve; Lemon wedges, to serve

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 4

Ingredients

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4 large eggs2 ounces Parmesan OR pecorino Romano cheese, finely grated (1 cup), plus more to serve1/2 cup finely chopped fresh flat-leaf parsleyKosher salt and ground black pepper6 cups low-sodium chicken broth3/4 cup orzo OR ditalini pasta3 ounces (4 cups lightly packed) baby spinach OR baby arugulaExtra-virgin olive oil, to serveLemon wedges, to serve

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Instructions

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Step 1

In a medium bowl, whisk together the eggs, cheese, half of the parsley and ½ teaspoon pepper; set aside.

Step 2

In a large saucepan, bring the broth to a vigorous simmer. Add the pasta and cook, stirring occasionally, until al dente. With the broth still at a vigorous simmer, drizzle in the egg mixture, stirring with a fork as you pour; the eggs will rise to the surface and appear light and feathery.

Step 3

Off heat, stir in the spinach until just wilted, then taste and season with salt and pepper. Serve drizzled with oil, sprinkled with additional cheese and the remaining parsley; offer lemon wedges on the side.