Italian Egg Drop Soup
If you want to add more protein and fiber to the soup, add a can of cannellini beans. Makes 4 servings (8 cups) Total time: 20 minutes 6 cups low-sodium vegetable broth 1 Tbsp. minced fresh garlic Pinch of freshly grated nutmeg 8 cups chopped escarole (1 head) 3 eggs, beaten 2 Tbsp. fresh lemon juice Salt and black pepper to taste Extra-virgin olive oil Shredded Parmesan Minced zest of 1 lemon
Heat broth, garlic, and nutmeg in a saucepan over medium to a simmer. Stir in escarole, partially cover, and simmer until tender, about 5 minutes. Increase heat to high and bring soup to a boil.
Slowly add eggs in a steady stream; let sit 30 seconds, then stir to break eggs into pieces. Reduce heat to medium and allow eggs to cook, 2–3 minutes. Stir in lemon juice and season soup with salt and pepper. Serve soup with oil and Parmesan, and garnish with zest. Per serving: 98 cal; 4g total fat (1g sat); 140mg chol; 286mg sodium; 9g carb; 5g fiber; 6g protein