Spinach Rice Soup
A satisfying soup for a winter lunch.
- 1 pkg. frozen chopped spinach, thawed and squeezed dry
- 2 qt. beef broth, low sodium (8 cups)
- 2 tbsp. butter
- dash of nutmeg
- 3/4 cup arborio rice
- 3 eggs
Preparation time 5mins
Cooking time 30mins
Bring broth to a boil, add rice and simmer 20 min.
Saute spinach in butter, add nutmeg and add to broth.
Simmer until rice is tender.
Lightly beat eggs and whisk into broth.
Top servings with parmesan cheese.