Spinach/Egg Drop soup
- 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
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.
Ladle the soup into bowls and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KGGEISER.
Nutritional Info 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
Member Reviews
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RACINGSLUG
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