Stracciatella With Spinach (Egg Drop Soup)

About 8 ounces (4 cups packed) fresh spinach

2 large eggs

6 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Freshly cracked black pepper

4 cups no-salt-added vegetable broth (may substitute chicken broth)

Kosher salt (optional)

Stack and roll the spinach, then cut crosswise into thin ribbons (chiffonade).

Crack the eggs into a medium bowl, then use a fork to gently break up the yolks; do not whisk so vigorously that they become frothy. Gently stir in the cheese, then season lightly with pepper.

Bring the broth to barely a boil in a medium saucepan over medium heat, then reduce the heat to low. Add the spinach and cook for about a minute, or until it has wilted. Remove from the heat and let it sit for a few minutes.

Gradually pour in the egg mixture in a thin stream from about 8 inches above the saucepan, stirring with a wooden spoon in one direction, until the eggs turn into ribbons. If you introduce the mixture too quickly or stir too vigorously, the eggs will turn into rubbery clumps. Also, if the broth is too hot, the egg mixture will diffuse into the liquid. (And if this doesn't work for you, it's OK; the soup will taste just as good.)

Taste and add salt and/or more pepper, as needed. Ladle into individual warmed bowls. Garnish with a bit more cheese and serve right away. Serve with warm crusty bread.

Makes 4 servings

Nutrition | Per serving: 110 calories, 9 g protein, 7 g carbohydrates, 5 g fat, 3 g saturated fat, 100 mg cholesterol, 260 mg sodium, 1 g dietary fiber, 5 g sugar

"My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen, With Dozens of Variations," by Patricia Wells (William Morrow, 2017).