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Italian Egg Drop Soup

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  Olive oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Low sodium instant chicken broth mix 4 3⁄4 Ounce (4 Packets)
  Frozen chopped spinach 10 Ounce, thawed and drained (2 Cups / 1 Package)
  Egg 1 Large, lightly beaten
  Fresh lemon juice 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Grated parmesan cheese 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)

1. In medium saucepan, heat oil; add garlic and cook over medium-high heat 30 seconds.
2. Pour in 4 cups water and chicken broth mix; stir in spinach. Bring to a boil, stirring occasionally.
3. Remove from heat; stir in beaten egg, lemon juice, and pepper.

Recipe Summary


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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 383

% Daily Value*

Total Fat 41 g62.9%

Saturated Fat 6.6 g32.9%

Trans Fat 0 g

Cholesterol 229.1 mg76.4%

Sodium 3071.5 mg128%

Total Carbohydrates 90 g30.1%

Dietary Fiber 6.7 g26.8%

Sugars 20.9 g

Protein 23 g45.1%

Vitamin A 652.4% Vitamin C 139.6%

Calcium 54.4% Iron 51.6%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
I LUV this soup. I discovered this soup in a restaurant near Ottawa, Ontario Canada. It is so simple, cheap and packed with nutrition. This is the perfect soup for spinach junkies....
Italian Egg Drop Soup Recipe