Easy Spinach Egg Drop Soup Recipe
Spinach Egg Drop Soup – Extremely easy to make, with simple ingredients, that you already have on hand. This soup is light, low calorie and low carb, perfect for spring and summer.
This is a classic Bulgarian recipe for spinach egg drop soup. Loaded with flavor, nutritious and delicious.This recipe was first posted on the blog back in 2013. Since I make it pretty often, I decided to update the photos.
Growing up, I was not the biggest fan of spinach.
I mean, I could eat it, but I’d much rather have something else. I used to like this soup though, it tasted great when hot, drizzled with some lemon juice.
Things are different now and you may notice that I use spinach in many recipes, like One Pan Creamy Tomato Chicken Spinach Pasta, Zucchini Mushroom Risotto, Spinach and Havarti Pizza, One Pan Chicken and Rice and many salads.
Spinach is low carb and low in cholesterol, rich in protein, fiber, vitamins and iron. It is a green superfood. I love using it in smoothies, too.
You may have heard or even tried Asian (Chinese) Egg Drop Soup, Italian (Stracsiatella) Egg Drop soup, Spinach And Parmesan, Egg Drop Meatball Soup, but not many of you may have had Bulgarian Egg Drop Soup.
This soup is very simple to make and very delicious.
Great for spring and summer, but also perfect for a cold winter day. Great for veggie lovers, no meatballs here. Very low in calories and also filling.
To make this spinach egg drop soup, I first sauteed spinach and garlic, then add carrots and tomato sauce. Add water and bullion (I use an European seasoning called Vegeta, instead of bullion and chicken stock), and simmer for 20-30 minutes.
For the egg drop, I beat whole eggs with some water and slowly add it to the hot soup, whisking constantly.
Garnish with fresh chopped parsley, green onions and serve with a lemon wedge.
Spinach Egg Drop Soup
- 2 tbsp olive oil
- 2 cups baby spinach
- 1 clove garlic pressed
- 1 carrot cut into small cubes, or chredded
- 3 tbsp chopped green onion
- 1/2 tbsp black pepper
- 1 cube chicken bullion — or 1 tbsp Vegetta
- salt to taste
- 2 tbsp tomato sauce
- 5 cups water
- 2 eggs beaten + 2 tbsp water
- 2 tbsp lemon juice
In a large pot over medium heat cook spinach in olive oil for 5 minutes.
Add garlic and carrot and cook for 3 more minutes.
Add black pepper, tomato sauce, water and chicken bullion and stir well. Cook soup on medium for 30 minutes.
Slowly stir in egg and water mixture until the eggs are fully cooked.
Add lemon juice. Add salt to taste . Garnish with chopped green onion.
Nutrition InformationCalories: 111, Fat: 9g, Saturated Fat: 1g, Cholesterol: 81mg, Sodium: 110mg, Potassium: 210mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 1g, Protein: 3g, Vitamin A: 4150%, Vitamin C: 9.7%, Calcium: 48%, Iron: 1.1%
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