Rhea'S Egg Flower Soup - cooking recipe

Ingredients

4 c. water
4 tsp. chicken bouillon
4 eggs
4 handfuls raw spinach (approximately 1/2 lb.)

Preparation

Bring water to a boil.
Wash spinach, then remove stems and break into bite size pieces.
Break eggs into a bowl and stir. When water is at full boil, add bouillon and stir.
Bring broth to a hard, rolling boil.
While stirring in a constant circular motion, slowly drizzle in eggs.
Remove soup from heat; add prepared spinach and stir.
Serve immediately.