2 lb. fresh spinach, washed and shredded
1/4 c. olive oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg
4 eggs
1/3 c. grated Parmesan cheese
2 qt. boiling chicken broth

Cook spinach in 1 cup boiling broth, about 5 minutes; drain. Return liquid to remaining broth. In soup kettle, heat oil. Add spinach, salt, pepper and nutmeg. Cook over low heat 2 minutes. Stir constantly. Remove from heat. Beat eggs with cheese. Add spinach; mix well. Slowly pour boiling broth over spinach mixture, stirring constantly. Simmer 2 or 3 minutes. Eggs will curdle and thicken soup. Serve hot.