Spinach Egg Drop Soup

• 1 lb. frozen chopped spinch
• 1 qt. chicken stock
• 1 lg. onion, chopped
• 3 eggs beaten
• 1-1/2 cup Parmesan cheese
• Salt and white pepper, to taste
• Corn starch and water, to thicken

1. Saute onion in butter until translucent in a large pot.
2. Add salt and white pepper.
3. Pour in chicken stock.
4. Bring to a rolling simmer.
5. In a small bowl blend with a fork the beaten eggs and the parmesan cheese.
6. Thicken the stock with the corn starch and water.
7. Thicken to coat the back of a spoon.
8. Add the spinch and stir slowly.
9. Drizzle in the egg and Parmesan blend slowly as well.
10. Let simmer for five minutes and serve.

chicken stock, onion, eggs, parmesan cheese, salt, starch

Taken from www.foodgeeks.com/recipes/6361 (may not work)