Spinach Egg Drop Soup

Spinach Egg Drop Soup: Main Image
From: American Egg Board

Quick Facts

Servings: 4
Prep Time: 10 min.
Cook Time: 10 min.
Total: 20 min.
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.

Nutrition Facts

Calories 131
  Calories from Fat 70 (53%)
(12%)Total Fat 8g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(64%)Cholesterol 192mg
(53%)Sodium 1270mg
(9%)Potassium 331mg
Total Carbohydrate 4g
(9%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(24%)Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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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 December 2018.