1 TBS olive oil
1 tablespoon butter
1 small onion, minced
6-8 cloves garlic, crushed
8 ounces boneless, skinless chicken breasts, cut into strips
4 1/2 cups chicken broth
2 cups fresh spinach, sliced into strips (reserve a bit to top the soup with)
1/4 cup ditalini pasta (or other tiny pasta)
3 eggs
1/4 teaspoon coursely ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup grated Parmesan cheese

1 Melt butter and olive oil in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered for 30 minutes.
2. Add spinach and pasta, cook 5-7 minutes
3. Mix eggs and both peppers in a bowl with a whisk, or in a blender. Bring soup back to a boil, and drop egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese and a bit of fresh spinach.
~*~ From Suzy ~*~