Spinach Egg Drop Soup

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  • Ingredients
    4 large EGGS, well beaten
    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
    1/4 cup grated Parmesan cheese

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of Recipe

    Calories: 128

    Total fat: 7 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 192 mg
    Sodium: 258 mg
    Carbohydrates: 4 g
    Fiber: 2 g
    Sugar: 0 g
    Protein: 14 g
    Vitamin A: 426 mcg
    Vitamin D: 1 mcg
    Folate: 161 mcg
    Choline: 161 mg
    Calcium: 149 mg
    Iron: 3 mg
    Potassium: 474 mg

    This recipe is an excellent source of choline, protein, vitamin A and folate.

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.