Straciatella (Italian Egg Drop Soup)

i was visiting my parents home this afternoon.  dad and i were talking about our trip to Italy in 2006.  we were talking about the sights and of course food.  part of the trip we were in Sorrento and had this soup tonight i made it.
Courtesy Georgia Downard

Ingredients

5 cups chicken stock or canned chicken broth 

4 large eggs

12 oz. fresh spinach, chopped

20 small meatballs (check out the meatball recipe on my blog: http://cookingandgrowingupalittleitalianboy.blogspot.com/2013/08/meatballs.html)

3 tablespoons freshly grated Parmesan, or to taste
1/4 cup minced fresh Italian parsley
Salt and freshly ground pepper, to taste

Directions

In a large saucepan bring stock to a boil over moderate heat with the spinach. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/straciatella-italian-egg-drop-soup-recipe.print.html?oc=linkback