I forgot abut Italy's egg drop soup, straccatelli! Rediscovered in the North End in May, but today I made something like it:

Melted some butter, bloomed some hot pepper in it, cooked down a chopped tomato, added some cauli rice, then some hot chicken broth. Carefully added a lot of grated parm to the top, carefully put a duck egg onto the parm, turned it off, lid went on, waited till it stopped bibbling, carefully into bowl. Got most of the runny yolk in one big bite, yum.

My larder is empty as I am about to travel. I have no onions or spinach or garlic in the house, but there was that one tomato and some cauli rice...

And a deglaze with white wine step before the broth, maybe, next time. It is yummy.