Egg Drop Soup

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

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

Calories:

54 (45% from fat)

Fat:

2.7g (sat 0.9g,mono 1.1g,poly 0.4g)

Protein:

5.7g

Carbohydrate:

1.5g

Fiber:

1.1g

Cholesterol:

106mg

Iron:

1mg

Sodium:

570mg

Calcium:

31mg