In a saucepan, brink the stock to a simmer. Add garlic and simmer for 3 minutes. Add the pasta and spinach and simmer for 3 more minutes. Season with salt & pepper. Gently stir in the eggs, breaking them into long strands with the spoon. Simmer for 1 minute. Remove from heat and add the cheese. Ladle the soup into a bowl and drizzle with olive oil and a squeeze of lemon.
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