Italian

Spinach/Egg Drop soup is for Soup.

Spinach/Egg Drop soup takes several minutes to prepare.

Spinach/Egg Drop soup takes several minutes to cook.

Spinach/Egg Drop soup makes 4 servings.

The ingredients for Spinach/Egg Drop soup are:

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Here is how you make Spinach/Egg Drop soup:

Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.Ladle the soup into bowls and serve.Number of Servings: 4Recipe submitted by SparkPeople user KGGEISER.

The nutritional information for Spinach/Egg Drop soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 98.7

• Total Fat: 4.1 g
• Cholesterol: 129.9 mg
• Sodium: 1,146.7 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 1.4 g
• Protein: 11.1 g

Spinach/Egg Drop soup is Italian cuisine.

The dietary needs meet for Spinach/Egg Drop soup is Low Carb