Spinach Stracciatella Soup

A simple Italian soup that is light yet filling. Add tiny meatballs and you've got Italian Wedding Broth.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 1 cup orzo pasta
• 1-10 ounce package frozen, chopped spinach
• 1 egg, beaten
• 1/2 lemon, juiced
• Parmesan cheese
• Sea salt
• Freshly cracked pepper
• Crusty bread, for serving

Directions

1. In a medium sized saucepan, bring chicken broth and water to a boil. Stir in orzo and frozen spinach. Cook for 9 minutes until pasta and spinach is tender.
2. Turn heat down to low. Slowly add beaten egg, in a steady stream, stirring constantly. 
3. Season with salt, pepper and lemon juice. Serve with Parmesan cheese to stir into soup, and warm bread and butter.