Michele's Spinach Egg Drop Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Nothing is more comforting on a cold winter's afternoon than a piping hot lunch, and this is just the thing to have. The nutmeg adds a wonderful something to this dish, and even those who aren't fond of spinach have complimented this recipe. Ingredients:
6 cups vegetable broth (chicken broth can be substituted) |
1 (10 ounce) package frozen chopped spinach |
2 large eggs |
2 tablespoons parmesan cheese, finely grated |
1/8 teaspoon nutmeg (ground) |
Directions:
1. Put Broth and spinach into a 4 quart pot.
2. Bring to a simmer, breaking up the spinach until thawed.
3. In a small bowl, beat eggs, cheese and nutmeg with a fork.
4. Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.
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