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2 cans (14.5 oz. each) fat-free, reduced-sodium chicken broth |
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1 package (10 oz.) frozen chopped spinach |
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1/8 teaspoon ground nutmeg |
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4 eggs, well beaten |
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1/4 cup grated Parmesan cheese |
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1 cup cheese-and-garlic-flavored croutons, optional |
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 of 6 (10-ounce) bowls. Sprinkle each with 1 tablespoon of the cheese and 1/4 cup of the croutons, if desired.
Nutritional information per serving of 116 recipe without croutons: Calories 85, Protein 9 g, Carbohydrates 3 g, Total Fat 4 g, Cholesterol 144 mg, Sodium 493 mg.
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