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Date product posted
Mon January 26, 2004
6 cups chicken broth
3 cups frozen spinach -- cooked
4 eggs -- lightly beaten
Salt and pepper
How To Prepare:
Defrost spinach and drain. Bring chicken broth to a boil in a medium saucepan. Add spinach and bring back to a simmer.
Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls. Great when you have a cold or the flu!
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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