Spinach Egg Drop Soup
Recipe courtesy of the American Egg Board.
2 (14.5-ounce) cans fat-free, reduced sodium chicken broth
10 ounces frozen chopped spinach
1/8 teaspoon ground nutmeg
4 large eggs, beaten
1/4 cup freshly grated Parmesan cheese
1 cup cheese-and-garlic flavored croutons (optional)
- In large saucepan over high heat, bring broth to boiling. Add spinach. Cook until thawed, stirring occasionally with fork to separate. Stir in nutmeg. Reduce heat to simmering.
- While stirring soup, slowly pour in eggs. Immediately remove from heat.
- Pour or ladle about 1 cup soup into each of 6 (10-ounce) bowls. Sprinkle each with 1 tablespoon of the cheese and 1/4 cup of the croutons, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 85; Total Fat: 4g; Cholesterol: 144mg; Total Carbs: 3g; Protein: 9g; Sodium: 493mg.
Recipe and photograph courtesy of the American Egg Board.