Spinach Egg Drop Soup

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  • Ingredients
    2 cans (14 to 14-1/2 oz. each) ready-to-serve chicken broth
    1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry
    1/8 tsp. ground nutmeg
    4 EGGS, well beaten
    1/4 cup grated Parmesan cheese

    Yields: 4 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin A, Calcium, Iron and Choline

    Good Source: Dietary Fiber and Vitamin D

    Calories: 182

    Total Fat: 0.19 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 198 mg
    Sodium: 1023 mg
    Carbohydrates: 6 g
    Dietary Fiber: 4 g
    Protein: 17 g
    Vitamin A: 5896.3 IU
    Vitamin D: 41 IU
    Folate: 24.4 mcg
    Calcium: 261.6 mg
    Iron: 4.6 mg
    Choline: 126 mg

    Vitamin C: 56 mg
    Vitamin E: 3.9 IU
    Trans Fat: 0 g
    Sugars: 0.19 g
    Potassium: 578 mg
    Magnesium: 16 mg
    Selenium: 18 mcg
    Phosphorus: 232 mg
    Vitamin B12: 0.77 mcg
    Vitamin K: 0.32 mcg
    Vitamin B6: 0.12 mg
    Copper: 0.16 mg
    Vitamin B1 – Thiamin: 0.03 mg
    Manganese: 0.23 mg
    Zinc: 1.29 mg
    Vitamin B2 – Riboflavin: 0.31 mg
    Vitamin B3 – Niacin: 2.36 mg
    Omega 3: 0.1 g
    Omega 6: 0.96 g

Directions

  1. HEAT broth in large saucepan to simmering.

  2. ADD spinach; cook 5 minutes. ADD nutmeg. ADJUST heat to maintain simmer.

  3. While gently stirring soup, slowly POUR IN eggs. REMOVE from heat immediately. SERVE with cheese.

Insider Info

Create your own restaurant-style egg drop soup with spinach, egg and onion flavors for an easy, simple supper.