Try this Spinach Egg Drop Soup recipe, or contribute your own.
Suggest a better descriptionPut broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking up spinach, until completely thawed. In a small bowl beat eggs, cheese and nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked. Makes 4 servings. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 204 | ||
Calories from Fat: 116 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 530.1mg | 163 % | |
Sodium 1608.9mg | 55 % | |
Potassium 170.1mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.6g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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