A Lighter Spinach And Parmesan Egg Drop Soup

• 8 cups chicken broth
• 2 large garlic cloves
• 4 gratings nutmeg with a microplane
• 5 ounces fresh baby spinach leaves, chopped finely
• 1/3 cup very finely grated Parmesan cheese, plus more for garnish
• 3 egg whites from extra large eggs
• Salt and pepper to taste

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. 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. 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.

chicken broth, garlic, gratings nutmeg, baby spinach, parmesan cheese, egg whites, salt

Taken from food52.com/recipes/32333-a-lighter-spinach-and-parmesan-egg-drop-soup (may not work)