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Spinach Egg Drop Soup Recipe

   
 

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     Spinach Egg Drop Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1/2 lb. small pasta
2 quarts chicken stock/broth
4 cloves garlic, minced
5 oz. baby spinach
salt & pepper
4 large eggs, beaten
1/2 cup grated parmesan
olive oil
lemon wedges
 

Instructions
Cook pasta as directed, only slightly under done. Drain well. Set aside
In a saucepan, brink the stock to a simmer. Add garlic and simmer for 3 minutes. Add the pasta and spinach and simmer for 3 more minutes. Season with salt & pepper. Gently stir in the eggs, breaking them into long strands with the spoon. Simmer for 1 minute. Remove from heat and add the cheese. Ladle the soup into a bowl and drizzle with olive oil and a squeeze of lemon.


Originally Submitted
11/27/2008





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