Italian Egg Drop Soup - Stracciatella

Ingredients:
1 tbsp butter
1/2 cup chopped onion
1/2 tsp minced garlic
12 ounces boneless, skinless chicken breasts, cut into narrow strips
3 1/2 cups chicken broth
1 cup water
10 ounces frozen chopped spinach
1/4 cup ditalini or other small pasta
3 large eggs
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/4 cup grated Parmesan cheese

Directions:
Melt butter 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, spinach, and pasta.
Cover, increase heat to high and bring to a boil.
Reduce heat; simmer covered 5-7 minutes
till chicken and pasta are cooked.
Meanwhile, whisk together eggs and both peppers.
Bring soup back to a boil,
and add 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.