Stracciatella!

Mom and I had this soup at a diner in North Hollywood, and I was still thinking about it a month later and when I went back for the recipe, the joint had closed. I have never been so devastated about something that had no sausage in it.

Stracciatella-Italian Egg Drop Soup

Ingredients:

10-16 oz of chicken broth (I don't care, you don't care)
2 handfuls of fresh spinach
1 egg
1 tbsp of parmesan cheese plus garnish
1/2 a tomato, diced
lemon wedge
salt
pepper

All you do is heat up the chicken broth, add the spinach, and while it's wilting, beat the egg with the 1tbsp of parmesan cheese in a separate bowl. Add it to the broth and stir it quickly to break up the egg. The egg cooks really quickly-in thirty seconds or so. Add the tomato, salt and pepper and cook just for another minute until everything is warm. Last thing-squeeze in a little lemon juice to brighten it up and serve immediately. This whole process should take about 8 minutes...garnish with more parmesan cheese and serve with garlic bread.