Spinach EggDrop Pasta Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 112.0
  • Total Fat: 3.7 g
  • Cholesterol: 108.9 mg
  • Sodium: 705.3 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 9.3 g

View full nutritional breakdown of Spinach EggDrop Pasta Soup calories by ingredient
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Number of Servings: 8


    1/2 Cup orzo noodles
    2 quarts chicken stock
    3 garlic cloves, minced
    5 ounces baby spinach or frozen
    Salt and pepper to taste
    4 large eggs, beaten
    1/4 cup Parmigiano-Reggiano cheese


Cook the pasta in a pot of boiling salted water until al dente. Drain well.
In a saucepan, bring the stock to a simmer with the garlic for 3 minutes. Add the pasta and spinach and cook until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/4 cup of cheese. Ladle the soup into bowls.

Number of Servings: 8

Recipe submitted by SparkPeople user SANDELEE.

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