Cooking and Serving: Cook time: 15min – Vegan, Gluten free, Paleo – 8 servings

Ingredients

Produce
• 6 oz Baby spinach, fresh leaves
• 1 tbsp Parsley
• 4 Scallions
Refrigerated
• 5 Eggs
Canned Goods
• 8 cups Chicken stock
Pasta & Grains
• 1 cup Ditalini pasta
Baking & Spices
• 1 Pinch Nutmeg
• 1 Salt and freshly ground black pepper
Dairy
• 1 Parmigiano-reggiano

Description

An Italianstyle egg drop soup with fresh spinach, pasta and lots of grated ParmigianoReggiano cheese.