Spinach Egg Drop Soup

Ingredients

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

Yields: 4 servings

Directions

1. HEAT broth in large saucepan to simmering.
2. ADD spinach; cook 5 minutes. ADD nutmeg. ADJUST heat to maintain simmer.
3. While gently stirring soup, slowly POUR IN eggs. REMOVE from heat immediately. SERVE with cheese.

Insider Info

Create your own restaurant-style egg drop soup with spinach, egg and onion flavors for an easy, simple supper.

Nutritional Information

Per Serving