Spinach Soup With Pasta and Egg
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3eggs
- 8cups chicken stock, preferably unsalted homemade stock, or canned light chicken broth
- ½cup small pasta (stars or alphabet shapes)
- ¾teaspoon salt (if the stock used is salt-free)
- 8ounces spinach, tough stems discarded, the leaves washed (7 ounces trimmed)
- ¼teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
179 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 13 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a small pot of water to a boil. Lower the eggs into the water, and reduce the heat to keep the water at a gentle boil for 10 minutes. Drain the water, and put the eggs back in the pot, shaking them against the sides to crack the shells. Add enough cool water and ice to cover the eggs, and cool them completely.
- Step 2
Bring the chicken stock to a boil in a saucepan, and add the pasta and, if needed, the salt. Cook for 5 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
- Step 3
Cut the spinach coarsely, and add it to the saucepan. Bring the mixture back to a boil, reduce the heat to low and boil gently for 2 minutes. Stir in the pepper.
- Step 4
Shell the eggs, and cut them into ¼-inch pieces. Divide them among six soup bowls, and ladle the hot soup on top. Serve immediately.
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