- 3 C chicken stock
- 2 C water
- ½ tsp salt
- Freshly ground black pepper
- 1 (10-oz) pkg frozen chopped spinach (not thawed)
- ½ C finely grated Parmigiano-Reggiano
- 2 large eggs, lightly beaten
Combine stock, water, salt, and ¼ tsp pepper in a 2-to 2 ½-quart saucepan and heat over moderate heat until hot. Stir in spinach and cheese, cover, and simmer, stirring occasionally to break up spinach and distribute cheese, until spinach is just tender, about 8 minutes.
Add eggs to soup in a slow stream, stirring constantly to form ribbons.
Ladle soup into bowls. Grind pepper and sprinkle some cheese over each serving.