In a medium-sized pot over medium-high heat, bring the chicken stock to a gentle boil. If the stock is unsalted, add 1/2 teaspoon of salt. Taste the broth and adjust salt and pepper. Do not boil the broth - just simmer.

Whisk the eggs, parsley, semolina, grated parmesan and cayenne pepper together in a bowl until well blended together.

While stirring the simmering broth, slowly pour egg mixture into the broth. Bring the broth back up to a simmer. The soup will be cloudy at first but it will clear as the broth heats up again.

Add the baby spinach into the soup and mix to wilt. Ladle into bowls and serve.