Italian Egg Drop Soup
|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.