Spinach Egg Drop Soup

[pyrite]

Spinach Egg Drop Soup

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 4 servings

What You Need
2 cans (14 to 14-1/2 oz. each) ready-to-serve 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

Here’s How
1. HEAT broth in large saucepan to simmering.
2. ADD spinach; cook 5 minutes. ADD nutmeg. ADJUST heat to maintain simmer.
3. While gently stirring soup, slowly POUR IN eggs. REMOVE from heat immediately. SERVE with cheese.

Per Serving
Excellent Source: protein, vitamin A, folate, choline and calcium
Good Source: iron
calories: 141
total fat: 8g
saturated fat: 3g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 196mg
sodium: 969mg
carbohydrates: 7g
dietary fiber: 4g
protein: 12g
vitamin A: 9,010.7IU
vitamin D: 42.4IU
folate: 127.0mcg
calcium: 225.6mg
iron: 2.6mg
choline: 142.2mg

[Judee]

Interesting recipe pyrite. I'll have to try it. My brain rebelled at the thought of nutmeg with spinach and chicken broth, but it probably is very good I'm sure. Sure sounds simple to make!

[DarkoMarco]

It looks low carb as well. Though, I gotta admit,,,as soon as I saw nutmeg,,,my brain started looking for adequate substitutions.
But hey,,,I'll try anything once.
Well,,,,I mean,,,almost anything.