Spinach Egg Drop Soup

  • Cook Time

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  • Ingredients
    2 cans ready-to-serve chicken broth, (14-1/2 oz. each)
    1 pkg. frozen chopped spinach (10 oz.), 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, Folate, Calcium, Iron and Choline

    Good Source: Iron and Vitamin D

    Calories: 141

    Total Fat: 8 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 196 mg
    Sodium: 969 mg
    Carbohydrates: 7 g
    Dietary Fiber: 2 g
    Protein: 12 g
    Vitamin A: 9010.7IU
    Vitamin D: 42.4 IU
    Folate: 127.0 mcg
    Calcium: 225.6 mg
    Iron: 2.6 mg
    Choline: 142.2 mg

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.