Spinach Egg Drop Soup

Ingredients:

• 2 14oz cans chicken broth
• 1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry
• 1/8 tsp. ground nutmeg
• 4 EGGS, well beaten
• 1/4 cup grated Parmesan cheese

Directions:

1. Heat broth in large saucepan to simmering.
2. Add spinach; cook 5 minutes.
3. Add nutmeg.
4. Adjust heat to maintain simmer.
5. While gently stirring soup, slowly pour in eggs.
6. Remove from heat immediately.
7. Serve with cheese.