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