In lg saucepan, saute onoin, and parsley in olive oil over med high heat til onion is translucent. Add stock, water, pepper and ground fennel. Bring to a boil for 2 min. Add spinach, bring back to a boil. Pour in the eggs in a slow stream, stirring as you go, to create strands. Bring the soup back to a quick boil. Then remove from heat. Ladle soup into bowls and sprinkle croutons and grated cheese to taste.