2 (14 1/2 oz.) cans chicken broth
1/2 of a 10 oz. pkg. frozen chopped spinach
1 beaten egg
2 tbsp. grated Parmesan cheese

In large saucepan, heat broth to boiling. Add spinach and return to boiling; reduce heat. Cover and simmer for 3-5 minutes or until spinach is tender. Meanwhile, stir together egg and cheese. Slowly pour egg mixture into simmering broth. Stir gently, forming tiny shreds of egg. Serve immediately. Makes 4 side dish servings.