Spinach And Egg-Drop Pasta Soup

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I added cannelloni beans and pancetta. I also used white pepper instead of black, and grated gruyere instead of parmesiano-reggiano. I didn't add and salt because my chicken broth was already pretty salty, so be sure to be aware of how your broth tastes before adding any more salt! Be sure to NOT to skimp out on the fresh lemon juice - it's simply necessary!
Christine Cardoso   •  24 Jun   •  Report
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1/2 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

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Extra-virgin olive oil and lemon wedges, for drizzling

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