Stracciatella with Spinach
- 1 ½ quarts chicken or turkey stock
- freshly ground pepper to taste
- 2 large or extra large eggs
- 1 ½ tablespoons semolina
- ⅓ cup freshly grated Parmesan (1 1/2 ounces)
- 1 6-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped
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