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  Recipe Home » Soups » Egg Drop & Noodle Soup
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  Egg Drop & Noodle Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 315
Ingredients:
8 oz Uncooked Medium Egg Noodles
8 can Low-sodium chicken broth (14 1/2-oz. cans)
2 large Eggs
4 tbsp Water
1/2 cup Grated Parmesan cheese
1/2 tsp Freshly ground black pepper
1 cup Frozen chopped spinach thawed and drained well, OR-
1 cup -Chopped fresh spinach, stems removed
Salt to taste
Instructions:
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 (http://www.ilovepasta.org)
(Reprinted with permission)
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