Quick Egg Drop Soup Recipe
- 5 cups chicken broth
- 1/2 teaspoon sugar
- 1 egg, lightly beaten
- 1/3 cup sliced fresh spinach
- 2 green onions, sliced
- 1. In a large saucepan, bring broth and sugar to a boil over medium heat.
- 2. Reduce heat to low. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in spinach and onions. Yield: 4 servings.
1-1/4 cups equals 42 calories, 2 g fat (trace saturated fat), 53 mg cholesterol, 1,181 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.
Reviews for Quick Egg Drop Soup
"This was good but not great. I added at least double the spinach and green onions for more flavor and used soy sauce at the table."
"This soup was terrible! It had absolutely no flavor at all. I had to salvage it by dumping a bunch of salt and instant bouillon into it! It tasted pretty good after that but I definitely will not use this recipe again!"