Italian Egg Drop Soup

I was raised on this Italian Egg Drop Soup. It is Induction friendly and very customizable to your taste:

Serves 2 (Or one that's really hungry!)

3 Chicken Broth Boullion Cubes
3 Cups of Water
1/4 Cup Chopped Spinach (frozen is perfect)
1- 2 beaten eggs
2-4 Tablespoons of Grated Parmesan Cheese

Heat water, boullion and spinach to boiling. Make sure the cubes are dissolved. When broth is at a rolling boil, pour the beaten eggs in very slowly while stirring the broth in a "whipping" fashion. This breaks the egg up into small pieces. Boil for another 1 minute and it's done!

Serve with the Parmesan cheese sprinkled on top. Molto Bene!