Spinach Egg Drop Soup

15 minutes
4 servings


2 cans ready-to-serve chicken broth, (14-1/2 oz. each)
1 pkg. frozen chopped spinach (10 oz.), defrosted, squeezed dry
1/8 tsp. ground nutmeg
4 EGGS, well beaten
1/4 cup grated Parmesan cheese

Yields: 4 servings



  1. HEAT broth in large saucepan to simmering.
  2. ADD spinach; cook 5 minutes. ADD nutmeg. ADJUST heat to maintain simmer.
  3. While gently stirring soup, slowly POUR IN eggs. REMOVE from heat immediately. SERVE with cheese.

Insider Info

Create your own restaurant-style egg drop soup with spinach, egg and onion flavors for an easy, simple supper.

Nutritional Information

Per Serving

Calories: 141

Total Fat: 8 g
Saturated fat: 3 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g

Cholesterol: 196 mg
Sodium: 969 mg
Carbohydrates: 7 g
Dietary Fiber: 2 g
Protein: 12 g
Vitamin A: 9010.7IU
Vitamin D: 42.4 IU
Folate: 127.0 mcg
Calcium: 225.6 mg
Iron: 2.6 mg
Choline: 142.2 mg