• 2-3 cans chicken broth
• 1/2 C. cooked orzo or acini pepe pastina
• 2 grinds black pepper
• Parmesan cheese
• 1 pkg. frozen spinach thawed and drained, optional
• 2 eggs, beaten

Cook pasta in salted water until tender about 8 minutes. While pasta is cooking, add broth to deep pot and bring to a boil. Add beaten eggs and give them a second or two to set. Whisk lightly with fork until it looks like cotton candy. Add drained pasta and pepper and lower heat. If using, add spinach now. Serve in a big coffee mug with sprinkle of cheese.