Spinach-Egg Drop Soup

Warm up with a classic Chinese soup. This one is made with vegetable (instead of chicken) broth and spinach for a light and healthy snack or part of a meal.

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Ingredients

• 1 box (32-oz.) vegetable broth
• 1 clove garlic, crushed
• 4 large eggs, lightly beaten
• 2 cups lightly packed baby spinach
• 2 scallions, sliced thin
• Salt and ground pepper

Directions

1. Step 1

   In a medium sauce pan, bring the vegetable broth and the garlic clove to a boil over medium heat. Remove the garlic clove and discard. Stir the soup with a spoon and at the same time gradually pour the beaten eggs into the hot broth. Return to the stove top over low heat.

2. Step 2

   Add the spinach and green onions and cook until the spinach wilts, about 1 minute. Season to taste with salt and pepper.

3. Step 3

   Ladle soup into bowls and serve. Makes about 4 1/2 cups.

Nurtition Facts

• Calories: 96
• Total Fat: 5g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 212mg
• Sodium: 982mg
• Total Carbs: 5g
• Fiber: 1g
• Sugar: 4g
• Protein: 7g