Appetizers / Soups / Salads

Spinach EggDrop Pasta Soup is for Soup.

Spinach EggDrop Pasta Soup takes several minutes to prepare.

Spinach EggDrop Pasta Soup takes several minutes to cook.

Spinach EggDrop Pasta Soup makes 8 servings.

The ingredients for Spinach EggDrop Pasta Soup are:

1/2 Cup orzo noodles
2 quarts chicken stock
3 garlic cloves, minced
5 ounces baby spinach or frozen
Salt and pepper to taste
4 large eggs, beaten
1/4 cup Parmigiano-Reggiano cheese

Here is how you make Spinach EggDrop Pasta Soup:

Cook the pasta in a pot of boiling salted water until al dente. Drain well. In a saucepan, bring the stock to a simmer with the garlic for 3 minutes. Add the pasta and spinach and cook until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/4 cup of cheese. Ladle the soup into bowls. Number of Servings: 8Recipe submitted by SparkPeople user SANDELEE.

The nutritional information for Spinach EggDrop Pasta Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 112.0

• Total Fat: 3.7 g
• Cholesterol: 108.9 mg
• Sodium: 705.3 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 0.8 g
• Protein: 9.3 g