Spinach Egg Drop Soup
Spinach and Parmesan make for a slightly heartier version of traditional egg drop soup.
- 2 14 oz cans, ready-to-serve chicken broth
- 1 10 oz package frozen chopped spinach, defrosted, squeezed dry
- 1/8 tsp ground nutmeg
- 4 eggs, well beaten
- 1/4 cup grated Parmesan cheese
- Heat broth in large saucepan to simmering.
- Add spinach; cook 5 minutes. Add nutmeg. Adjust heat to maintain simmer.
- While gently stirring soup, slowly pour in eggs. Remove from heat immediately. Serve with cheese.
Calories from Fat 70 (53%)
(12%)Total Fat 8g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 4g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.