Spinach Egg Drop Soup

Recipe courtesy of the American Egg Board.

Recipe Ingredients:

2 (14.5-ounce) cans fat-free, reduced sodium chicken broth
10 ounces frozen chopped spinach
1/8 teaspoon ground nutmeg
4 large eggs, beaten
1/4 cup freshly grated Parmesan cheese
1 cup cheese-and-garlic flavored croutons (optional)

Cooking Directions:

1. 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.
2. While stirring soup, slowly pour in eggs. Immediately remove from heat.
3. 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.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 85; Total Fat: 4g; Cholesterol: 144mg; Total Carbs: 3g; Protein: 9g; Sodium: 493mg.

Recipe and photograph courtesy of the American Egg Board.