Sometimes called Italian egg drop soup, this is a terrific soup recipe for a chilly day!
Ingredients:
4 cups low-sodium chicken stock
1 large egg
4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)
1 tablespoon panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free)
Pinch freshly ground black pepper
A handful spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)
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