Ingredients for 4 servings:
1. 6 cups vegetable broth (chicken broth can be substituted)
2. 1 (10 ounce) package frozen chopped spinach
3. 2 large eggs
4. 2 tablespoons parmesan cheese, finely grated
5. 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.