In a large stockpot, combine all ingredients except for the eggs and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes.
In a medium bowl, whisk eggs together with salt and pepper.
Remove lid from the stockpot and gently stir in a circular motion until the soup is swirling in the pot. Slowly pour the egg mixture into the soup, softly mixing in the same direction to continue the movement as needed.