Michele's Spinach Egg Drop Soup

Total Time
Prep 5 mins
Cook 10 mins

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 Nutrition


  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.
Most Helpful

I thought this was a good soup. I used chicken broth and I did add a clove of minced garlic and some black pepper. It still could use a little something....maybe chopped scallion or white onion? Overall, it is good, low-fat and VERY easy to make. Thanx for posting this one. I'll tweek and make it again.

*Parsley* February 26, 2006

Just didn't get the flavour I thought it would. I used a shrimp stock but it still was too bland for me. Some hot sauce helped but I did not really want to add hot sauce to this soup.

Tebo March 30, 2004