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Date product posted
Mon January 26, 2004
6 cups low-sodium chicken broth
1 bag fresh spinach, washed and chopped 3 eggs beaten with 2 tablespoons freshly grated parmesan
freshly ground black pepper and salt to taste
thinly sliced lemon
How To Prepare:
Bring broth to a boil and add spinach. Cook a couple minutes. While broth is boiling rapidly, stir in egg mixture. Cook a minute more. Season to taste. Serve, topping each serving with lemon slice(s).
Number of Servings:
Carbs per serving - include all nutritional information if known:
not too many
15 minutes, max
Effort (Easy, Average, Difficult):
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