Bring broth to a boil in a 4 quart saucepan. Lightly beat eggs with cheese
in a mixing bowl. Add the spinach and bring back to a simmer; season to
taste with salt and pepper. While the soup is at a simmer, whisk the eggs
and Parmesan into the soup, in a steady stream, and simmer just until soup
thickens or let it boil longer until the eggs separate into strands.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730
Posted to MC-Recipe Digest V1 #299
Date: Tue, 12 Nov 1996 22:19:21 -0500
From: Meg Antczak <meginny@frontiernet.net>
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