> 6 cups low-sodium chicken broth
> 1 (8 oz) bag fresh spinach
> 3 cloves garlic, minced
> 3 large eggs
> 2 tbsp grated Parmesan cheese, plus more to serve
> 1 tbsp chopped parsley
In a large pot on medium, bring the broth, spinach, and garlic to a simmer. Meanwhile, in a medium bowl, beat together the eggs, Parmesan, and parsley with a fork.
Stir broth quickly to create a whirlpool. Immediately, slowly stream egg mixture into broth, stirring with a fork to break egg up into ribbons. Cook 1 min. Season with salt and pepper. Serve warm with extra Parmesan, if desired.