Ingredients

6 servings

　　2 cups fresh spinach

　　3 large Eggland’s Best eggs

　　1 pinch salt

　　1 pinch pepper

　　1/3 cup Parmesan cheese, grated (plus more for garnish, if desired)

　　6 cups low-sodium chicken broth

　　2 cloves garlic, minced

　　1/2 lemon, zest and juice

　　

Step 1

Chop fresh spinach and set aside.

　　

Step 2

Whisk eggs, salt, pepper, and Parmesan cheese together and set aside.

　　

Step 3

Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate.

　　

Step 4

When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth.

　　

Step 5

When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2 to 3 minutes.

　　

Step 6

Serve immediately; garnish with additional Parmesan cheese if desired.

　　

Tip

Step 7

Add egg noodles or fettuccini to this traditional soup for a hearty meal. Instead of spinach, you can also use other leafy green vegetables, like kale or swiss chard.

　　

Nutritional Information

Step 8

Serving size: 1 serving

　　

Step 9

Calories: 110

　　

Step 10

Fat: 3g (28% calories from fat)

　　

Step 11

Cholesterol: 91mg

　　

Step 12

Sodium: 639mg

　　

Step 13

Total Carbohydrate: 3g

　　

Step 14

Dietary Fiber: trace

　　

Step 15

Protein: 16g

　　Easy Gourmet