SPINACH STRACCIATELLA

Ingredients....1 small packet of baby spinach leaves, 3 tbs of grated parmesan cheese, 6 cups of chicken stock, 2 eggs , lightly beaten, 1 dsp of ground nutmeg, 2 tbs of minced garlic. Remove the stalks from the spinach leaves. Roll handfuls of the spinach leaves up and cut across into thin shreds , repeat until all leaves are shredded. Place a handful of the chopped spinach leaves in your soup bowls and top with the grated parmesan cheese. Heat the chicken stock and add 2 tbs of minced garlic in a large pot. Whip the lightly beaten eggs and the nutmeg till light and frothy. Add the eggs to the the simmering stock, whisking lightly with a fork. Remove from the heat. Ladle the stock mixture over the spinach and cheese in the bowls and serve.