SPINACH EGG DROP SOUP 1
6 chicken bouillon cubes
8 c. water
1 pkg. frozen chopped spinach
2 lg. eggs
2 tbsp. parmesan cheese
Salt & pepper to taste
Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot.