EGG DROP AND NOODLE SOUP
8 ounces Medium Egg Noodles, uncooked
8 14 1/2-ounce cans low-sodium chicken broth
2 large eggs
4 tablespoons water
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 cup frozen chopped spinach, thawed and drained well
1 cup chopped fresh spinach, stems removed
Salt to taste
In a medium saucepan, heat the chicken broth to a boil. Stir in the egg noodles and cook according to package directions. Meanwhile, beat the eggs and water together until blended. Beat in the Parmesan cheese and pepper.
Stir the spinach into the broth and reheat to boiling. Pour the egg mixture into the soup slowly while stirring constantly with a fork. Cook 30 seconds. Check the seasoning and add salt if desired. Serve hot.