Spinach stracciatella soup with orzo

Ingredients

• 6 cups fat free chicken broth
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped flat-leaf parsley
• 9 oz baby spinach
• 4 oz uncooked orzo
• Salt and freshly ground black pepper

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Preparation

• Bring 5 cups chicken broth to a boil.
• In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Whisk into boiling pot and cook 3-4 minutes on low.
• Add orzo and cook according to package directions. When pasta is done, add the baby spinach and mix until it welts.
• Remove from heat, add salt (if needed) and pepper to taste. Ladle into bowls and top with additional grated cheese.

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