8 cup chicken broth
1/2 lb spinach; if frozen, thaw, drain
1/4 cup scallion
3 lg egg
1/2 tsp garlic powder
1/4 tsp salt, seasoned


Bring chicken stock to boil over moderate heat. Wash, trim and chop spinach. Add spinach and boil mixture for 5 minutes. Finely slice scallions and stir into mixture. Combine the eggs with the garlic powder and salt; beat lightly to combine. Add mixture in a steady stream to soup. Stir the soup and let simmer for 2 minutes. Serve hot.