Spinach egg drop soup

4 Servings

Ingredients

Quantity Ingredient
6 cups Vegetable or chicken broth
1 pack (10 oz.) frozen chopped spinach
2 larges Eggs
2 tablespoons Grated Parmesan cheese
⅓ teaspoon Ground nutmeg

Directions

Put broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking up spinach, until completely thawed. In a small bowl beat eggs, cheese and nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked. Makes 4 servings.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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