Spinach Egg Broth Recipes

MICHELE'S SPINACH EGG DROP SOUP

Steps:

• Put Broth and spinach into a 4 quart pot.
• Bring to a simmer, breaking up the spinach until thawed.
• In a small bowl, beat eggs, cheese and nutmeg with a fork.
• Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.

SPINACH SOUP WITH EGG STRIPS

Steps:

• In a medium saucepan, heat 2 teaspoons of the oil over medium-low heat. In a medium bowl, beat eggs with 1/4 teaspoon coarse salt and 1 tablespoon water until combined. Add eggs to pan and cook, pulling eggs in from edges as they set, until center is just set, about 3 minutes. Turn out onto a plate. When cool enough to handle, halve, then cut each half into 1/4-inch-wide strips.
• In the same pan, heat the remaining teaspoon of oil over medium heat. Add the scallions and garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, 1/2 cup water, 1/4 teaspoon each salt and pepper, and the ginger. Bring to a boil. Add the spinach and cook until the spinach has wilted and is tender, but not mushy, about 3 minutes. Stir in the egg strips. Remove from heat; correct seasoning with salt and pepper if desired.

SPINACH EGG DROP NOODLE SOUP

Steps:

• Im medium saucepan, bring chicken broth to a boil.
• Stir in egg noodles and cook per package directions.
• Beat eggs, water, parmesan cheese and pepper together.
• Stir spinach into the broth and reheat to boiling.
• Pour egg mixture into soup slowly while stirring constantly with a fork.
• Cook 30 seconds.
• Check seasonings and add salt if desired.