Stracciatella, most commonly consumed in Rome, is an Italian soup eaten with crusty bread. Parmesan cheese is both an ingredient and a topping making this one luscious soup!
Whisk eggs, parmesan cheese, salt, and pepper together and set aside.
Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate.
When broth is boiling, add eggs in a steady, slow stream, whisking rapidly to break up eggs as they are incorporated into the broth.
When eggs are blended with broth, reduce heat to a simmer, and cook for an additional 2 to 3 minutes
Serve immediately; garnish with additional parmesan cheese if desired.