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Spinach and Egg-Drop Pasta Soup
Ingredients
- 1/2 pound tubetti, ditali or other small pasta
- 2 quarts chicken stock
- 4 garlic cloves, thinly sliced
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 large eggs, beaten
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Extra-virgin olive oil and lemon wedges, for drizzling
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