Michele'S Spinach Egg Drop Soup - cooking recipe

Ingredients

6 cups vegetable broth (chicken broth can be substituted)
1 (10 ounce) package frozen chopped spinach
2 large eggs
2 tablespoons parmesan cheese, finely grated
1/8 teaspoon nutmeg (ground)

Preparation

Put Broth and spinach into a 4 quart pot.
Bring to a simmer, breaking up the spinach until thawed.
In a small bowl, beat eggs, cheese and nutmeg with a fork.
Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.