Lemon-Flavored Egg Soup

Serves 6–8

This is one of the easiest and delicious soups you can make. This lemon-flavored soup is a balanced meal in a soup pot because it includes nature’s near perfect food­—eggs. Fresh or frozen spinach or peas and some tiny pasta noodles, you have a complete meal.

2 quarts homemade chicken stock or low-sodium stock from a store
3 large eggs
2 tablespoons freshly minced parsley
Salt, to taste
1 cup cleaned spinach, stemmed and torn into small pieces
3 tablespoons fresh lemon juice
1 cup cooked soup pasta, such as orzo, elbow or ditalini
Grated Parmigiano-Reggiano cheese for sprinkling

1. Pour the stock into a soup pot and bring to just under a boil. While waiting, whisk the eggs together. Once the stock is ready, whisk the eggs in a bowl and then continue whisking them into the soup. Add the parsley and salt. Bring to a boil, then lower the heat to medium and cook for 5 minutes.

2. Add the spinach, cover and cook for 2 minutes. Stir in the lemon juice and soup noodles.

3. Spoon into bowls and sprinkle the cheese on top. Serve hot.