Spinach Egg Drop Soup
- Number of Servings: 10
Ingredients
1. 1/2 pound tubetti, ditali or other small pasta2. 2 quarts chicken stock3. 4 garlic cloves, thinly sliced4. 5 ounces baby spinach5. Salt and freshly ground pepper6. 4 large eggs, beaten7. 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving8. Extra-virgin olive oil and lemon wedges, for drizzling.
Directions
1. Cook the pasta in a pot of boiling salted water until al dente. Drain well.
2. In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user ~*CONALD*~.
1. Cook the pasta in a pot of boiling salted water until al dente. Drain well.
2. In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user ~*CONALD*~.
Nutritional Info Amount Per Serving
- Calories: 210.3
- Total Fat: 6.5 g
- Cholesterol: 109.2 mg
- Sodium: 1,392.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.1 g
- Protein: 17.3 g
Member Reviews