8 cups chicken broth
3 eggs
2 generous pinches ground cinnamon
2 generous pinches freshly ground black pepper
2 generous pinches freshly grated nutmeg
1/2 cup (2 ounces) freshly grated Italian Parmigiano-Reggiano cheese
4 ounces fresh spinach, well rinsed and cut into thin shreds
1 to 2 ounces Prosciutto di Parma, or a good-tasting domestic prosciutto, cut into thin shreds
Salt to taste

Bring the broth to a slow bubble in a 3-quart saucepan. In a medium bowl, beat the eggs with the spices and cheese. Stir the mixture into the bubbling broth with a fork making lacy threads. Taste the soup for seasoning. Drop in the spinach and prosciutto, and immediately pour the soup into the tureen or ladle it into soup dishes, and serve while the spinach is still bright green.

Recipe Courtesy: Public Radio