Spinach Egg Drop Soup

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Ingredients:

  • 2 14oz cans chicken broth
  • 1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry
  • 1/8 tsp. ground nutmeg
  • 4 EGGS, well beaten
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Heat broth in large saucepan to simmering.
  2. Add spinach; cook 5 minutes.
  3. Add nutmeg.
  4. Adjust heat to maintain simmer.
  5. While gently stirring soup, slowly pour in eggs.
  6. Remove from heat immediately.
  7. Serve with cheese.

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