Roman Spinach Soup

6 Cups reduced salt chicken broth or bouillion
1 Cup eggs (~5)
1/4 cup minced fresh basil 
3 Tbs. fresh grated Parmesan cheese
2 Tbs. Lemon juice
1 Tbs. minced fresh parsley (dried is fine...)
1/4 Tsp. white pepper
1/8 Tsp. ground nutmeg
8 cups fresh spinach , washed, large stems removed, chopped some
(optional) 1/4 Lb. pre browned and crumbled italian sausage

1. Bring broth to a boil in 4 quart sauce pan over medium heat. 

2. Beat together eggs, basil, Parmeasan, Lemon Juice, parsley,
   white pepper,  and nutmeg in small bowl, set aside

3. Stir spinach (and sausage if used) in broth: simmer 1 minute. Slowly pour egg 
   mixture in to broth mix, stirring so egg threads (think egg drop soup).
   Simmer 2-3 mins more or till egg is cooked. Serve immediately. Can garnish with
   lemon slices.

N.b. soup may look curdled ;-)
Roughly 5 g. Carbs

Roughly six servings

Slightly Modified from Market Day Low-Carb cookbook, (c)2000
isbn:1-4127-2062-1
www.marketday.com