Steps
- Bring 6 cups of chicken broth to a simmer in a large saucepan over medium heat.
- Measure 1 cup of finely grated Parmigiano-Reggiano cheese and reserve a quarter. Whisk the rest with 4 large eggs.
- Add 5 handfuls of chopped baby spinach to the broth. Cook for 5 minutes, until wilted and simmering again.
- Slowly pour in the egg mixture and stir gently once or twice. Simmer uncovered without stirring for 2 minutes, until the eggs set.
- Gently separate the eggs into soft curds and sprinkle with the reserved cheese.