Recipe - Egg-Spinich Soup Italian Style

4 cup Beef froth
1 One half pound Spinach; fresh torn into
Pi
4 Eggs
One half cup Parmesan; grated divided
Salt and pepper to taste

Calories per serving: 206 Fat grams per serving: 9 Approx. Cook Time:
Cholesterol per serving: 289 In Dutch oven bring broth to boil. Add
spinich; cover and simmer 5 minutes or until spinach is tender. Meanwhile
beat eggs with 1 T Parmesan until well blended. Stirring, pour egg mixture
in steady thin stream into simmering soup. Simmer 1 minute or until eggs
are cooked. Season with salt and pepper. Serve topped with remaining
cheese. Source: Woman's Day 1/13/81 From the kitchen of Joan Holden
~WGMB33A

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip