Spinach Egg Drop Soup

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Ingredients

2 cans (14 to 14-1/2 oz. each) ready-to-serve chicken broth

1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry

1/8 tsp. ground nutmeg

4 EGGS, well beaten

1/4 cup grated Parmesan cheese

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