Instructions:

Prepare the broth: Begin by heating the chicken broth in a medium pot over medium-high heat. Bring it to a boil, then reduce to a simmer.

Make the egg mixture: In a small bowl, whisk together the eggs, grated cheese, breadcrumbs, and nutmeg until well combined.

Wilt the spinach: Add the spinach to the simmering broth, stirring occasionally until it begins to wilt, about 2-3 minutes.

Add the egg mixture: Slowly drizzle the egg mixture into the simmering broth. Let it sit undisturbed for a minute, allowing the eggs to cook slightly before stirring gently to create ribbons in the soup.

Finish and serve: Once the egg mixture is fully incorporated, remove the pot from the heat. Ladle the soup into bowls and top with additional cheese and cracked black pepper.

Variations:

Add pasta: You can stir in small pasta like pastina for a heartier soup. Some variations include small ravioli or ditalini.

Meat lovers: Add some cooked chicken or turkey to the soup for added protein.

Vegan option: Use a plant-based broth and substitute the eggs and cheese with tofu or a dairy-free cheese alternative.

Substitutions for Dietary Needs:

Gluten-free: Use gluten-free breadcrumbs or omit them entirely.

Low-sodium: Choose a low-sodium broth to reduce the salt content.

Vegetarian: Skip the chicken broth and use vegetable broth instead for a fully vegetarian version.