Michele's Spinach Egg Drop Soup

Total Time
5 mins
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.

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  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.