Salmon Egg-Drop Soup

By Sunset
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3 cans (14 1/2 oz. each) fat-skimmed chicken broth

3 tablespoons coarsely chopped fresh ginger

12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks

2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.)

2 large eggs, beaten to blend

1/4 cup chopped green onions

Salt and pepper

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