ZUPPA DI SPINACI - The International Sampler Cookbook (1988)

1 lb fresh spinach, chopped
4 cups chicken broth
1/4 tsp nutmeg
1/2 tsp salt
1/8 tsp pepper
2 Tbls olive oil
2 eggs
3 Tbls Parmesan cheese

Cook spinach in boiling broth for 5 minutes. Drain, reserving broth. Saute 
spinach with nutmeg, salt and pepper in olive oil for 2 minutes. Beat eggs with 
cheese in bowl. Add to spinach and mix well. Very gradually add boiling broth, 
stirring constantly. Simmer 2 minutes or until thickened. 

Yields 3 to 4 servings.