Michele’s Spinach Egg Drop Soup

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4
  • About This Recipe

    “Nothing is more comforting on a cold winter’s afternoon than a piping hot lunch, and this is just the thing to have. The nutmeg adds a wonderful “something” to this dish, and even those who aren’t fond of spinach have complimented this recipe.”


  • 6cupsvegetable broth( chicken broth can be substituted)
  • 1 (10ounce) packages frozen chopped spinach
  • 2largeeggs
  • 2tablespoonsparmesan cheese, finely grated
  • 1/8 teaspoonnutmeg( ground)
  • Directions

  • 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.
  • Reviews

  • “I thought this was a good soup.I used chicken broth and I did add a clove of minced garlic and some black pepper.It still could use a little something….maybe chopped scallion or white onion?Overall, it is good, low-fat and VERY easy to make.Thanx for posting this one.I’ll tweek and make it again.”

  • “Just didn’t get the flavour I thought it would.I used a shrimp stock but it still was too bland for me.Some hot sauce helped but I did not really want to add hot sauce to this soup.”