1/8 teaspoon grated nutmeg
2 teaspoons Italian parsley, finely chopped
1 quart chicken stock
1 cup water2 tablespoons Parmesan cheese, freshly grated
10 ounces fresh spinach
Kosher salt & pepper, to taste
In a small bowl, beat eggs. Whisk in nutmeg and parsley. In a 2- or 3-quart pot, bring chicken stock and water to a gentle boil. Stir in Parmesan and spinach. Cook until spinach is tender, about 3 minutes. Pour in the egg mixture while stirring with a whisk. Lower the heat to a simmer; cook for 2-3 minutes while stirring, (The egg should form ribbons in the soup.) Season with salt & pepper; serve immediately.