Chicken soup with small pasta and spinach

Ingredients:

• Half grilled chicken weighing 1.2 - 1.3 kg. (2 tbsp., with bones)
• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cups lightly salted chicken broth
• 2 lemons
• 0.5 cup fine pastina
• 2 large eggs + 2 egg yolks
• 2 cups spinach or other salad greens
• 1/4 cup chopped fresh dill
• Crumbled feta, for serving (optional)

Preparation:

1. In a large saucepan, heat 1/4 cup olive oil over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until softened, about 5 minutes. Add the chicken, broth, 4 cups water, and the juice of 1 lemon; cover and bring to a boil. Reduce heat to medium, add the pastina, and simmer until the pasta is tender and the soup has thickened slightly, about 15 minutes. Remove the chicken; when cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
2. Remove the soup from the heat. In a medium bowl, whisk the juice of the remaining lemon with the whole eggs and yolks until foamy. Gradually stir a ladle of hot soup into the egg mixture, then pour the warm egg mixture into the soup and return to medium-low heat. Simmer until creamy, about 1 minute. Add the shredded chicken, spinach, and dill, and season with salt and pepper to taste. Ladle the soup into bowls and sprinkle with feta cheese, if desired.