Servings: 4

Spinach Egg Drop Soup

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Spinach Egg Drop SoupExtremely easy to make, with simple ingredients, that you already have in the fridge. This soup is light, low calorie and low carb, perfect for spring and summer.
A pot (Dutch oven) full of fresh and delicious Bulgarian spinach egg drop soup. Ladle full of spinach soup with curdles egg whites.
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  • 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


  1. In a large pot over medium heat cook spinach in olive oil for 5 minutes.
  2. Add garlic and carrot and cook for 3 more minutes.
  3. Add black pepper, tomato sauce, water and chicken bullion and stir well. Cook soup on medium for 30 minutes.
  4. Slowly stir in egg and water mixture until the eggs are fully cooked.
  5. Add lemon juice. Add salt to taste . Garnish with chopped green onion.

Recipe Notes

Chicken stock could be used instead of water + chicken bullion (or Vegeta).
Course: Soups
Cuisine: bulgarian

Nutrition Information

Calories: 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%