Spinach Stracciatella Soup with Orzo

Bring 6 cups chicken broth to a boil.

In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Set aside.

Add the orzo and cook according to package directions.

When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.

Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.

Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!