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Spinach Egg Drop Soup

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 4 servings

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What You Need

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

Here’s How

  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.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, folate, choline and calcium

Good Source: iron

calories: 182
total fat: 0.19g
saturated fat: 5g
polyunsaturated fat: 1g
monounsaturated fat: 3g
cholesterol: 198mg
sodium: 1023mg
carbohydrates: 6g
dietary fiber: 4g
protein: 17g
vitamin A: 5896.3IU
vitamin D: 41IU
folate: 24.4mcg
calcium: 261.6mg
iron: 4.6mg
choline: 126mg

vitamin C: 56mg
vitamin E: .81IU
trans fat: 0g
sugars: 0.19g
potassium: 578mg
magnesium: 16mg
selenium: 18mcg
phosphorus: 232mg
vitamin B12: 0.77mcg
vitamin K: 0.32mcg
vitamin B6: 0.12mg
copper: 0.16mg
vitamin B1 - thiamin: 0.03mg
manganese: 0.23mg
zinc: 1.29mg
vitamin B2 - riboflavin: 0.31mg
vitamin B3 - niacin: 2.36mg
omega 3: 0.10g
omega 6: 0.96g

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