Michele's Spinach Egg Drop Soup

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: 15 mins
• 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.