*  Exported from  MasterCook  *
 
                          EGG DROP AND NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Uncooked Medium Egg Noodles
    8       cn           Low-sodium chicken broth
                         -(14 1/2-oz. cans)
    2       lg           Eggs
    4       tb           Water
      1/2   c            Grated Parmesan cheese
      1/2   ts           Freshly ground black pepper
    1       c            Frozen chopped spinach
                         - thawed and drained well
                         -OR-
    1       c            -Chopped fresh spinach,
                         - stems removed
                         Salt to taste
 
   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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