Ingredients:
6 cups vegetable broth ( chicken broth can be substituted)
1 (10 ounce) packages frozen chopped spinach
2 large eggs
2 tablespoons finely grated parmesan cheese
1/8 teaspoon nutmeg ( ground)
Directions:
Put Broth and spinach into a 4 quart pot.
Bring to a simmer, breaking up the spinach until thawed.
In a small bowl, beat eggs, cheese and nutmeg with a fork.
Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.