
Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, 3/4 cup of the cheese, and pepper, and return to a boil.
Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, which should only be 1 to 2 minutes. Serve and top with remaining cheese. Enjoy!
Notes: (barely adapted from marthastewart.com)
Ingredients
Directions
Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, 3/4 cup of the cheese, and pepper, and return to a boil.
Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, which should only be 1 to 2 minutes. Serve and top with remaining cheese. Enjoy!
This Post Has 0 Comments