Serve your egg drop soup with cheese at your next dinner party.
Cooking With Eggs: Recipes for Every Meal
Prep Time: 10 minutes
Cook Time: 5 minutes
2 cans (14 to 14 1/2 ounces each) chicken broth
1 package (10 ounces) frozen chopped spinach, defrosted and squeezed dry
1/8 teaspoon ground nutmeg
4 eggs, well-beaten
1/4 cup grated Parmesan cheese
Heat broth in large saucepan to simmering. Add spinach and cook for 5 minutes. Add nutmeg. Adjust heat to maintain simmer.
While gently stirring soup, slowly pour in eggs. Remove from heat immediately. Serve garnished with cheese. Yields 4 servings.
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