Spinach Egg Drop Soup
A slight twist from traditional egg drop soup, this Spinach Egg Drop Soup is light, healthy, and perfect for one or two people.
- 2 1/2 cups chicken stock or broth
- 1 cup fresh chopped spinach
- 1/8 cup finely chopped yellow onion
- 1 tablespoon chopped parsley
- 1 teaspoon chopped oregano
- 1 egg, beaten
- pinch each salt and pepper
Combine the chicken stock or broth, chopped onion, parsley, oregano, salt, and pepper in a medium pot. Bring to a boil, reduce the heat, cover, and simmer for 8-10 minutes.
Once the onion is tender, stir in the spinach. Cook for about 30 seconds, then add the beaten egg, stirring constantly to prevent the egg from clumping together, for about 1 minute. Serve hot.
Calories: 89kcal | Carbohydrates: 5g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 133mg | Potassium: 367mg | Sugar: 1g | Vitamin A: 1695IU | Vitamin C: 7.6mg | Calcium: 55mg | Iron: 1.9mg