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Spinach and Egg Drop Pasta Soup
Ingredients
  • ½ pound tubetti, ditali or other small pasta
  • 2 quarts chicken stock
  • 4 garlic cloves, thinly sliced
  • 5 ounces baby spinach
  • Salt and freshly ground pepper
  • 4 large eggs, beaten
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Extra-virgin olive oil and lemon wedges, for drizzling
Steps
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