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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I use homemade chicken stock for this recipe, I find it tastes better, but use what you like. Points 2. Ingredients:
2 (14 -14 1/2 ounce) cans reduced-sodium fat-free chicken broth |
1 (10 ounce) package frozen chopped spinach |
1/8 teaspoon ground nutmeg |
4 eggs, well beaten |
1/4 cup grated parmesan cheese |
Directions:
1. In large saucepan over high heat, bring broth to boiling.
2. Add spinach.
3. Cook until thawed, stirring occasionally with fork to separate.
4. Stir in nutmeg.
5. Reduce heat to simmering.
6. While stirring soup, slowly pour in eggs.
7. Immediately remove from heat.
8. Pour or ladle about 1 cup soup into each bowl.
9. Sprinkle each with 2 teaspoons cheese.
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