Avgolemono Inspired Spinach, Pasta & Egg Soup

1. Saute onion in olive oil for 5 minutes, until soft. Add the garlic and red pepper flakes and cook for another minute or two.

2. Add the frozen spinach, ditalini pasta and chicken broth to the pot and give it a good stir. Season with salt and pepper and bring to a boil, covering and cooking until pasta is tender (about 15 minutes).

3. In a separate bowl, whisk the eggs and lemon juice. Then spoon in some of the hot soup liquid, while continuing to whisk, to bring the egg mixture to a warmer temperature without scrambling.

4. Now add the egg mixture into the soup and continue to stir for another minute or so, until the egg thickens up but doesn’t scramble.

5. Serve soup with freshly grated Parmesan cheese if you so desire.