If my brothers and I were ever sick growing up, this is the food we were given to eat. It was cozy and tasty and a way to deliver that important medicine, chicken broth. We called it rag soup because when the eggs and cheese are poured into the hot broth, it resembles raggedy rags. I added the spinach and garlic just to make it healthier.
- 1 quart chicken stock
- 4 large eggs
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 2 cups baby spinach
- Bring chicken stock to a simmer in a medium-size saucepan.
- Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.