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Egg Drop Soup

Egg Drop Soup

Pour the beaten eggs through a sieve into the simmering broth to create the characteristic ribbons in the soup.

Cooking Light JANUARY 2008

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 4 cups fat-free, less-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 3 tablespoons chopped green onions
  • 1/4 teaspoon salt

Preparation

Place broth in a medium saucepan; bring to a boil. Reduce heat to low; place a wire mesh sieve over saucepan. Strain eggs through sieve into pan. Remove from heat; stir in onions and salt.

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 45%
  • Fat: 2.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.7g
  • Carbohydrate: 1.5g
  • Fiber: 1.1g
  • Cholesterol: 106mg
  • Iron: 1mg
  • Sodium: 570mg
  • Calcium: 31mg
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