My Egg Drop Soup Italian Style

Soup...I know, it's more soup but it's winter and soup is easy peasy and totally awesome. I have perused many Egg Drop Soup and Stracciatella recipes. Some of the more authentic have semolina flour in them, some have bread crumbs and some have pasta or noodles.  I've sort of taken what I think are the yummiest ingredeints and made it my own.  This soup is so easy and quite healthy.  You can whip this up in 10 minutes.  No joke, 10 minutes.  Imagine what you could do with the time you save......ponder it.
I used a homemade chicken stock which always makes things that much better.  I had some in the freezer after I poached a chicken, which is also posted on the blog.  Poach it, you won't regret it. Of course you can use low a sodium tetra pack or canned and you'll still get great results.  I also chose pasta to give it a little bulk and my pasta of choice was Orzo.  I have an unnatural love for orzo.  Any small pasta would work well though.  Oh yeah, please don't use frozen spinach.  Buy some baby spinach.  It's another one of those "don't argue with me" moments. 
Make this.  It's warm and soothing and has simple pure flavors.
p.s. I might add that I have put a little squeeze of lemon in my bowl just before eating.  It adds a little acidity and brightness if that's your thing. 

My Egg Drop Soup Italian Style

Serves 4

6 cups + 1/4 cup of homemade or low sodium chicken stock
1/3 cup orzo
2 eggs
1/4 cup fresh Parmesan + extra for garnish
2 tbsp fresh Parsley, finely chopped
8 oz baby spinach
salt & pepper

Bring the 6 cups of stock to a boil and cook the orzo until just al dente.  While the pasta is cooking, whisk the eggs, parmesan, parsley and 1/4 cup of broth together.  When the pasta is al dente turn the heat down to a simmer.  Slowly pour the egg mixture in a stream into the simmering broth while constantly stirring the broth at the same time.  Simmer for 2 minutes.  Add the spinach and wilt.  Add salt and pepper to taste.  Garnish with fresh Parmesan!