|
DIRECTIONS:
In large saucepan over high heat, bring broth to boiling.
Add spinach. Cook until thawed, stirring occasionally with fork to
separate.
Stir in nutmeg. Reduce heat to simmering. While stirring soup,
slowly pour in eggs.
Immediately remove from heat.
Pour or ladle about 1 cup soup into each bowl. Sprinkle each with
2 teaspoons cheese.
Servings: 6
|
