Ingredients

• 6 cups chicken broth
• 4 eggs, lightly beaten
• 1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring broth to a boil. Add greens and bring back to a simmer
2. Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
3. Ladle into soup bowls and sprinkle Parmesan over top.