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Zucchini Egg Drop Soup

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Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Non stick spray 1
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Low sodium instant chicken broth mix 7 1⁄2 Ounce (5 Packets)
  Shredded zucchini 4 Cup (64 tbs)
  Long grain white rice 2 Ounce
  Egg 1 Large, lightly beaten
  Grated parmesan cheese 3⁄4 Ounce
  Chopped fresh parsley 1 Tablespoon
Directions

1. Spray large saucepan with nonstick cooking spray; over medium-high heat, cook onion, celery, and garlic until onion is translucent, about 2 minutes.
2. Stir in chicken broth mix, zucchini, rice, and 5 cups water; bring to a boil. Reduce heat to medium; cover partially and cook until rice is tender, 15 to 20 minutes.
3. Remove from heat and whisk in remaining ingredients. Ladle evenly into 4 soup bowls.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Zucchini

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1420 Calories from Fat 426

% Daily Value*

Total Fat 44 g68%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 230.2 mg76.7%

Sodium 4409.3 mg183.7%

Total Carbohydrates 196 g65.2%

Dietary Fiber 9.1 g36.5%

Sugars 43.9 g

Protein 27 g53.2%

Vitamin A 237.3% Vitamin C 189.4%

Calcium 42.5% Iron 25.6%

*Based on a 2000 Calorie diet

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Zucchini Egg Drop Soup Recipe