Soup, Egg Drop Lc-3.3/segg, ethnic- chinese 8 cup chicken broth 1/2 lb spinach; if frozen, thaw, drain 1/4 cup scallion 3 large egg 1/2 tsp garlic powder 1/4 tsp salt, seasoned Bring chicken stock to boil over moderate heat. Wash, trim and chop spinach. Add spinach and boil mixture for 5 minutes. Finely slice scallions and stir into mixture. Combine the eggs with the garlic powder and salt; beat lightly to combine. Add mixture in a steady stream to soup. Stir the soup and let simmer for 2 minutes. Serve hot. NYC Nutrition Analysis (per serving or yield unit): water=546.4 g; calories=148.3; protein=16.17 g; total fat=6.71 g; carbohydrate=4.98 g; dietary fiber=1.73 g; ash=6.67 g; calcium=98.58 mg; phosphorus=242.3 mg; iron=3.19 mg; sodium=1767 mg; potassium=795.7 mg; magnesium=54.8 mg; zinc=1.24 mg; copper=0.33 mg; manganese=1.02 mg; vitamin A=4070 IU; vitamin E=1.55 mg ATE; thiamin=0.09 mg; riboflavin=0.44 mg; niacin=7.06 mg; pantothenic acid=0.61 mg; vitamin B6=0.22 mg; folate=141.5 ug; vitamin B12=0.86 ug; vitamin C=17.17 mg; saturated fat=1.96 g; monounsaturated fat=2.59 g; polyunsaturated fat=1.13 g; cholesterol=159.4 mg; selenium=12.29 ug; refuse=3.55%; %cal as carb:prot:fat=14:45:42; WW Pts=3.18; (complete analysis) |
