||8 cups clear
In a large pot, bring the broth to a simmer. Do not boil. While the soup
is simmering, slowly pour the eggs into the soup, then remove the pan
from the heat. The eggs will immediately cook. If you want spinach in
your soup (fresh or frozen spinach will do), add it to the chicken broth
before you add the eggs, and simmer for 10 minutes. Stir in the parsley
and season with salt and pepper. Serve in soup bowls with some grated
cheese on top.