Chicken and Egg Soup with Pastina

Ingredients

• 2 cups baby spinach 
• 2 large eggs plus 2 egg yolks 
• 0.3 cup optional: dill fresh chopped
• 4 servings kosher salt and pepper freshly ground
• 2  lemons 
• 2 cups chicken broth low-sodium
• 0.3 cup olive oil extra-virgin
• 1 small onion finely chopped
• 0.5 cup pasta (small pasta)

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. Heat the 1/4 cup olive oil in a large pot over high heat.
2. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes.
3. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes.
4. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
5. Remove the soup from the heat.
6. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.
7. Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g
8. Photograph by Antonis Achilleos