Egg Drop & Noodle Soup

8 Ounce Uncooked Medium Egg Noodles
8 Can Low-sodium chicken broth (14 1/2-oz. cans)
2 Large Eggs
4 Tablespoon Water
1/2 Cup Grated Parmesan cheese
1/2 Teaspoon Freshly ground black pepper
1 Cup Frozen chopped spinach thawed and drained well; OR 1 Cup -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)
Home Cookin 4.8 Chapter: Soups
Servings: 8