Roman Egg Drop Soup (Stracciatella) with Olive, Tomato & Avocado Salad

Directions

1. Wash and dry the produce, then prep the olives and sun-dried tomatoes by mincing them and mixing with oil, vinegar, salt, and pepper in a small bowl to form a quick tapenade.
2. Pour the broth into a medium saucepan, add the spices, and bring to a boil over medium heat. Reduce to a simmer once it boils.
3. Rinse basil leaves, roll them loosely, and slice into thin ribbons. Place in a medium bowl.
4. finely grate the Parmesan and add most of it to the bowl with the basil, keeping a small handful aside for finishing. Squeeze the lemon into the bowl as well.
5. Beat the eggs and whisk them into the bowl with the basil and Parmesan until well combined; set aside.
6. Roughly chop the spinach to a more manageable size.
7. Drop spinach into the simmering broth in small handfuls, letting each addition wilt before adding the next.
8. With a gentle motion, pour the egg mixture into the simmering broth while stirring to create delicate ribbons. Cook until the eggs are set, about 2–3 minutes; cover and remove from heat.
9. Halve and pit the avocado, then scoop the flesh from the skin and thinly slice. Slice the tomatoes.