Quick Egg Drop Soup Recipe
Egg Drop Soup is the perfect way to start an Asian meal. “If you want, you can add 2 minced water chestnuts and/or a sliced green onion,” writes Mary Kelley of Minneapolis, Minnesota.
- 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.
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