Michele's Spinach Egg Drop Soup

Submitted by Jennifer Michele

"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."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 4

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.

Reviews

[*Parsley*]

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.

 

[Tebo3759]

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.