Spinach Egg Drop Soup

         Yield: 4 Servings
Categories: Soups, Spinach

6 c Vegetable or chicken broth 1 pk (10 oz.) frozen chopped -spinach 2 lg Eggs 2 tb Grated Parmesan cheese 1/3 ts Ground nutmeg 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.