Stracciatella Soup by Pressure Luck Cooking

chicken broth, spinach leaves, eggs, basil, italian parsley, zest of lemon, parmesan cheese, salt and black pepper

– 6 cups of chicken broth
– 8 oz bag of fresh spinach leaves, whole
– 3 eggs
– 2 tbsp of fresh basil, chopped (or 1 tsp of dried basil flakes)
– 3 tbsp of Italian parsley, chopped (or 1 tbsp of dried parsley flakes)
– 1/4 tsp of grated nutmeg
– Zest of half a lemon
– 2 tbsp of grated Parmesan cheese (plus additional for topping)
– Salt & black pepper to taste
– Optional: 15-20 oz of fresh tortellini