Stracciatella Florentine
![stracciatella_florentine[1].jpg](http://www.willamette-egg.com/files/imagecache/display-small/files/images/recipes/stracciatella_florentine[1]_0.jpg "stracciatella_florentine[1].jpg")
ingredients
- 2 cans (14.5 oz. each) fat-free, reduced-sodium chicken broth
- 1 package (10 oz.) frozen chopped spinach
- 1/8 teaspoon ground nutmeg
- 4 eggs, well beaten
- 1/4 cup grated Parmesan cheese
- 1 cup cheese-and-garlic-flavored croutons, optional
directions
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.
