2 cans (14 to 14-1/2 oz. each) ready-to-serve chicken broth
1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry
1/8 tsp. ground nutmeg
4 eggs, well beaten
1/4 cup grated Parmesan cheese
Heat broth in large saucepan to simmering. Add spinach; cook 5 minutes. Add nutmeg. Adjust heat to maintain simmer. While gently stirring soup, slowly pour in eggs. Remove from heat immediately. Serve with cheese.