Stracciatella Soup with Orzo Pasta

1. Crack 3 eggs to a small bowl and mix together with a whisk or fork
2. Pour the parmesan cheese into the egg mixture, and mix
3. Add Favuzzi Fleur De Sel and crushed ground pepper to taste, mix one last time,
then set aside
4. In a large pot, over medium-heat, add the unsalted butter, Favuzzi Delicte Intensity
Extra Virgin Olive Oil, diced white onion, and grated garlic
5. Allow ingredients to become fragrant for approximately 2 minutes
6. Once your onions start to become translucent, add your water and chicken stock
7. Cover pot and bring chicken stock to a boil
8. Once boiling, remove lid and add in your frozen spinach
9. Cover pot once again, and bring to a boil
10. Once boiling, add in Favuzzi Orzo Pasta, stir to combine
11. Allow the Orzo to cook for 8 minutes total, as directed on package
12. Once pasta is cooked, pour in the egg mixture while mixing the soup in circular
motions
13. Once egg mixture is incorporated, the soup is ready
14. Serve immediately with a touch more of Favuzzi Fleur De Sel, crushed ground
pepper, and Favuzzi Delicte Intensity Extra Virgin Olive Oil