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Spinach Egg Drop Soup
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6 c. vegetable or chicken broth
1 pkg. (10 oz.) frozen chopped spinach
2 lg. eggs
2 tbsp. grated Parmesan cheese
1/3 tsp. 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.
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