SPINACH EGG DROP SOUP

Ingredients:

• 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

Instructions:

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.