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| Egg Drop and Noodle Soup |
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| 8 oz |
|
Medium Egg Noodles, uncooked |
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| 8 |
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14 1/2 oz cans low-sodium chicken broth |
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| 2 |
|
large eggs |
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| 4 Tbs |
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water |
|
| 1/2 cup |
|
grated Parmesan cheese |
|
| 1/2 tsp |
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freshly ground black pepper |
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| 1 cup |
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frozen chopped spinach, thawed and drained well
or 1 cup chopped fresh spinach, stems removed |
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|
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Salt to taste |
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| 1 |
In a medium saucepan, heat the chicken
broth to a boil. Stir in the egg noodles and cook according
to package directions. |
| 2 |
Meanwhile, beat the eggs and water together
until blended. Beat in the Parmesan cheese and pepper. |
| 3 |
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. |
|
| |
| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
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| Amount
Per Serving |
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|
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| Calories |
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120.00 |
|
| |
|
%
Daily Value |
| Total Fat 5.00g |
|
7% |
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| Cholesterol
0.00mg |
|
0% |
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| Sodium
951.00mg |
|
39% |
|
| Carbohydrates
9.00mg |
|
3% |
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| Protein
9.00g |
|
18% |
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| Recipe Type |
| Pasta, Soup |
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| Recipe Source |
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