Chop onion, celery and carrot very small,almost minced and add to melted butter in a large stock pot. ( I save myself time and run my veggies through a food processor) Cook veggies for 5 min so they start to soften.
Next, add 8 cups of broth or stock and 3 cups of water. Bring to a boil.
Once it comes to a boil, lower heat to simmer and add frozen ravioli and spinach. Simmer for 20-30 minutes.
In a medium bowl add eggs, grated cheese and seasoning. Beat well. After 20-30 minutes of simmering add beaten egg mixture and stir for 2 minutes.
With a slotted spoon add 6-8 mini raviolis to a soup bowl and ladle broth on top. Serve with extra Parmesan cheese in case someone wants more. (I don't add salt to this recipe because the fresh Parmesan cheese is salty enough)
