A Lighter Spinach And Parmesan Egg Drop Soup

1. 1

   Crack the garlic cloves, but keep them whole and intact. Combine the garlic, chicken broth, and nutmeg in a medium soup pot with a lid. Bring to a boil and then simmer gently for about 10 minutes. Turn off the heat and cover the pot, letting the broth steep for a minimum of 30 minutes (or make it early and let it steep all day).

2. 2

   When ready to serve, fish out the garlic cloves and bring the broth back up to a boil. Stir in the chopped spinach leaves and continue to simmer for a few minutes.

3. 3

   Combine the egg whites and Parmesan cheese in a spouted cup, then pour it into the simmering soup, stirring all the while. Season to taste with salt and pepper. Garnish each bowl with more grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.