Egg Drop & Noodle Soup
Description
This Italian main features Uncooked Medium Egg Noodles, Low-sodium chicken broth. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
(14 1/2-oz.
-
cans) 2 lg Eggs 4 tb Water 1/2 c Grated Parmesan cheese 1/2 ts Freshly ground black pepper 1 c Frozen chopped spinach - thawed and drained well; -OR- 1 c -Chopped fresh spinach, - stems removed Salt to taste 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: ories; 9.1 ; 9
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2168.0kcal
- % Daily Value *
- Total Fat 107.0g165%
- Saturated Fat 28.6g144%
- Cholesterol 748.0mg250%
- Sodium 1322.0mg56%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 2.0g8%
- Sugars 0.8g
- Protein 226.8g454%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, blending, boiling, broth, chicken, drop, egg, eggs, italian, lowsodium, main, medium, noodle, noodles, quick, soup, title, uncooked
