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2 cans (14 to 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 |
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.
Nutritional information per serving of 1/6 recipe: 85 calories, 9g protein, 3g carbohydrate, 4g total fat, 144mg cholesterol, 493mg sodium. |
