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Spinach Egg Drop Soup

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

Quick Recipe

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: 137
total fat: 8g
saturated fat: 3g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 221mg
sodium: 968mg
carbohydrates: 6g
dietary fiber: 2g
protein: 12g
vitamin A: 6,171.9IU
vitamin D: 17.5IU
folate: 109.2mcg
calcium: 211.3mg
iron: 2.8mg
choline: 126.5mg

vitamin C: 20.8mg
vitamin E: 1.8IU
trans fat: 0g
sugars: 1g
potassium: 302.8mg
magnesium: 50.4mg
selenium: 18.3mcg
phosphorus: 175.1mg
vitamin B12: .7mcg
vitamin K: .3mcg
vitamin B6: .2mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .5mg
zinc: 1.1mg
vitamin B2 - riboflavin: .4mg
vitamin B3 - niacin: .4mg
omega 3: .1g
omega 6: .7g