This is a quick and easy soup perfect for a week night meal.
6 tbsp grated parmigano
1 quart chicken stock
4 c spinach, chopped
Crack eggs into a bowl and whisk in cheese. Season with salt and pepper.
Bring stock to a boil over high heat, then reduce to low and simmer. Add spinach and cook until wilted, about 1 minute. Remove from heat. Slowly pour in egg mixture while stirring.