Egg Drop Soup with Mixed Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 39.0
  • Total Fat: 0.9 g
  • Cholesterol: 36.0 mg
  • Sodium: 462.9 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Egg Drop Soup with Mixed Vegetables calories by ingredient


Introduction

Very filling soup and very low calorie. I like to put a little dried red pepper flakes in it to give it a kick! Very filling soup and very low calorie. I like to put a little dried red pepper flakes in it to give it a kick!
Number of Servings: 6

Ingredients

    Swanson Chicken Broth 33% Less Sodium, 4 cup=2 14.5oz cans
    *Kikkoman Lite Soy Sauce, .33 tbsp=3t Low Sodium
    GV Frozen Mixed Vegetables, 1 cup
    Ginger, ground, 1 tsp
    Egg, fresh, 1 extra large
    Hy-Vee 100% Liquid Egg Whites, 6 tbsp=1/3 Cup


    Red Pepper Flakes (optional)

Tips

If the eggs look clumped together. I use a spoon with holes in it and smash eggs against side of pan.


Directions

Add everything but the eggs in a 3qt soup pan or whatever pan works for you. When vegetables are tender. Turn down heat to a slow boil. Whisk together eggs, then drizzle them in with a spoon. I wait a few seconds in between drizzles. When all egg mixture is in the pan, boil 1-2 minutes to make sure eggs are cooked.

Serving Size: 1 C = 1 Serving makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user CJVEIK.