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Spinach Egg Drop Soup

Spinach Egg Drop Soup
Create your own restaurant-style egg drop soup with spinach, egg and onion flavors for an easy, simple supper.
Prep Time:  10 minutes
Cook Time:  5 minutes
Servings:  4 servings

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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

Directions

Step 1 HEAT broth in large saucepan to simmering.
Step 2 ADD spinach; cook 5 minutes. ADD nutmeg. ADJUST heat to maintain simmer.
Step 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, 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

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