Stracciatella With Spinach

Ingredients:
- 1 1/2 quarts chicken or turkey stock
- Salt
- freshly ground pepper to taste
- 2 large or extra large eggs
- 1 1/2 tablespoons semolina
- 13 cup freshly grated Parmesan (1 1/2 ounces)
- 1 6-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped

Directions:
- Place the stock in a large saucepan or soup pot.
- Remove 1/3 cup and set aside.
- Bring the rest to a simmer.
- Season to taste with salt and freshly ground pepper.
- If there is any visible fat, skim it away.
- Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
- Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula.
- Stir very slowly with the spatula, paddling it back and forth until the little rags form.
- Taste, adjust seasoning and serve at once.