Italian Egg Drop Soup

Total Time:
Level: Easy
Serves: 4
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  • 1 leek, sliced and rinsed well
  • 6 c. low-sodium chicken broth
  • 3 large eggs
  • ⅓ c. grated Parmesan cheese, plus more for serving
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
  • 1 (5-oz) clamshell baby spinach
  • 4 tsp. store-bought pesto
  • grated nutmeg (optional)


  1. Simmer leek in broth in a large pot until tender, about 5 min. Meanwhile, whisk together eggs, cheese, salt, and pepper.
  2. Gradually add egg mixture to simmering broth, whisking constantly. Add spinach and cook until wilted, about 30 seconds. Bring soup to a simmer again.
  3. Ladle into bowls. Top each serving with 1 tsp pesto, a pinch of fresh nutmeg, if using, and more cheese.

200 cal, 10 g fat (3 g saturated), 16 g protein, 10 g carb, 2 g sugar, 2 g fiber, 608 mg sodium, 148 mg cholesterol per serving

This recipe originally appeared in the April 2015 issue of Dr. Oz The Good Life.

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