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Stracciatelle (Italian Egg Drop Soup)

6 cups hot Italian Chicken Soup (see recipe)
2 large eggs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons semolina (farina or Cream of Wheat), optional
5 ounces (half a 10-ounce package), frozen chopped spinach, thawed and well drained

1. Have soup simmering gently. Beat eggs lightly in a bowl with grated cheese and semolina, if you opt to use it. Slowly stir in 1 cup of the hot broth and mix until blended.
2. If you are using spinach, add it to the simmering soup and cook for 2 minutes. Bring soup to a gentle boil and beat in egg mixture with a fork so it breaks into clumps. Let cook gently for another 2 to 3 minutes and serve immediately.

Makes 4 to 6 servings.