Egg Drop and Noodle Soup
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Description: Grated parmesan cheese, spinach, and chicken broth.
RecipeSource: Egg Drop And Noodle Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * EGG DROP AND NOODLE SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Uncooked Medium Egg Noodles 8 cn Low-sodium chicken broth -(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: 120 Calories; 9.1 g Protein; 9.7 g Carbohydrates; 5.2 g Fat; 78.5 mg Cholesterol; 951 mg Sodium. Calories from Fat: 28% Copyright National Pasta Association (
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |