How to make
Finely chop the onion and green leaves. Dice the carrot. Heat 1/2 cup of olive oil in a pot. Add the chopped onion and carrot.
Fry briefly. Add the chopped blanched spinach. Pour about a liter and a half of water and leave the soup to boil for 10 minutes, then add the rice.
Continue cooking, until the rice is fully cooked. Flavor the spinach and rice soup with finely chopped parsley and a pinch of black pepper. Briefly beat the eggs in a bowl.
Pour them into the boiling spinach soup and stir, until they become lumpy. Serve the green soup warm with crumbled white cheese.
Enjoy this Spinach Egg Drop Soup!
