Chef Freddy is showing us an italian take on a traditional recipe

STRACCIATELLA SOUP

INGREDIENTS
8 CUPS CHICKEN BROTH
3 WHOLE EGGS
1 CUP PARMIGIANO REGGIANO, FINELY GRATED WITH BOX GRATER
1/2 CUP FRESH PARSLEY, CHOPPED
1/2 CUP FRESH BASIL, CHOPPED
2 CUPS TIGHTLY PACKED FESH SPINACH, RAW, CUT IN THIN STRIPS
2 CUPS ORZO PASTA, BLANCHED
SALT AND PEPPER MILL
FRESH TOASTED GARLIC-BUTTER BREAD.

RECIPE

1. BRING THE BROTH TO A BOIL IN A LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT.
2. IN A BOWL, WHISK THE EGGS, CHEESE, PARSLEY, AND BASIL TO BLAND.
3. REDUCE THE HEAT TO MEDIUM-LOW,. STIR THE BROTH IN A CIRCULAR MOTION.
4. GRADUALLY DRIZZLE THE EGG MIXTURE INTO THE MOVING BROTH, STIRRING GENTLY WITH A FORK TO FORM THIN STRANDS OF EGG, ABOUT 1 MINUTE.
5. STIR IN THE SPINACH, THEN SEASON THE SOUP