Egg drop and noodle soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked Medium Egg Noodles |
| 8 | cans | Low-sodium chicken broth (14 1/2-oz. cans) |
| 2 | larges | Eggs |
| 4 | tablespoons | Water |
| ½ | cup | Grated Parmesan cheese |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | cup | Frozen chopped spinach thawed and drained well; OR- Chopped fresh spinach, stems removed |
| 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.
Each serving provides: 120 Calories; 9⅒ g Protein; 9.7 g Carbohydrates; 5⅕ g Fat; 78½ mg Cholesterol; 951 mg Sodium.
Calories from Fat: 28%
Copyright National Pasta Association () (Reprinted with permission)