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Egg Drop & Noodle Soup

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Submitted by FREDOMM

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

8 231.2
OUNCES ML/G EGG NOODLES
medium, uncooked
8 8
2 2
LARGE LARGE EGGS
large
4 6E+1
TABLESPOONS ML WATER
½ 118
CUP ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
1 237
CUP ML SPINACH, FROZEN
thawed, chopped, drained well, or fresh spinach with stems removed
1 1
X X SALT
to taste *

Directions

In a medium saucepan, heat the chicken broth to a boil.

Stir in the egg noodles and cook according to package directions.

Meanwhile, beat the eggs and water together until blended.

Beat in the Parmesan cheese and pepper.

Stir the spinach into the broth and reheat to boiling.

Pour the egg mixture into the soup slowly while stirring constantly with a fork.

Cook 30 seconds.

Check the seasoning and add salt if desired.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 136 42% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 264mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 26g
Vitamin A 41% Vitamin C 1%
Calcium 14% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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