Summer squash/egg drop soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 109.8
  • Total Fat: 2.8 g
  • Cholesterol: 92.5 mg
  • Sodium: 39.4 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.0 g

View full nutritional breakdown of Summer squash/egg drop soup calories by ingredient
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Number of Servings: 4


    7 c. chicken stock, no sodium
    4 c. summer squash, chopped
    1 c. onion, chopped
    1 c. green pepper, chopped
    2 cloves garlic
    2 large eggs, scrambled
    fresh thyme
    fresh rosemary


everyone into the pool, except egg. When veg is soft and soup is boiling, pour scrambled raw egg into soup and stir.

Serving Size: makes 2 quarts, 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user QUEENOFOZ1.

TAGS:  Poultry |

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