6 Vegetable Broth
1 Frozen Chopped Spinach
2 Parmesan Cheese
Put Broth and spinach into a 4 quart pot.
Bring to a simmer, breaking up the spinach until thawed.
In a small bowl, beat eggs, cheese and nutmeg with a fork.
Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.