1 (15-ounce) can asparagus spears, drained and chopped
1 (8.5-ounce) can green peas, drained
How to Make It
Combine eggs, breadcrumbs, parsley, and nutmeg in a large Dutch oven; beat well. Gradually stir in chicken broth; bring to a boil. Reduce heat to low; stir in asparagus and peas. Simmer, stirring constantly, 10 minutes or until vegetables are thoroughly heated. Ladle into individual soup bowls; serve immediately.