Straciatella

Just 4 u

2 eggs
4 teaspoons finely grated Parmesan cheese
a pinch of kosher salt, plus 1−1/2 teaspoons
a pinch of freshly grated nutmeg
1 tablespoon all−purpose flour
4 cups chicken stock or beef stock
1 pound spinach or Swiss chard, stemmed and leaves cut
across into narrow strips, optional
freshly ground black pepper, to taste
In a small bowl, stir together the eggs, cheese, pinch of salt, the nutmeg,
and flour try not to get the eggs at all frothy.

NOTE: Use a pot that is large enough to hold the colander over the stock
without actually touching it, so that the egg can flow freely into the
soup to form the strings.
In a medium saucepan, bring the stock to a boil. Place a colander with
widely spaced holes over the boiling stock. Pour the egg mixture through the
colander.

Remove the colander and stir the soup once or twice. Remove from
the heat or, if using the greens, lower the heat and stir them in just to
heat through. Remove from the heat and season with salt and pepper. Serve
immediately.