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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 98.7
  • Total Fat: 4.1 g
  • Cholesterol: 129.9 mg
  • Sodium: 1,146.7 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.1 g

View full nutritional breakdown of Spinach/Egg Drop soup calories by ingredient
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Spinach/Egg Drop soup

Submitted by: KGGEISER


Number of Servings: 4

Ingredients

    6 cups reduced-sodium chicken broth
    2 large eggs
    2 tablespoons freshly grated Parmesan
    2 tablespoons chopped flat-leaf parsley
    2 tablepoons chopped fresh basil leaves
    1 cup lightly packed spinach leaves, cut in thin strips
    Salt and freshly ground black pepper

Directions

Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Ladle the soup into bowls and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user KGGEISER.






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Member Ratings For This Recipe

  • I made a double batch of this and threw in some shredded savoy cabbage to make it a bit greener. I really liked the result! The broth was a bit too salty but that was probably my fault owing to the broth I used. I will definitely make this again, and continue to experiment with the recipe. - 6/10/09

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