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Spinach Soup with Egg Strips

As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth. Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber.

Ingredients

  • 3 teaspoons olive oil
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 scallions thinly sliced
  • 1 garlic clove finely chopped
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1/2 teaspoon ground ginger
  • 5 ounces fresh spinach thickly shredded

Directions

  1. Step 1

    In a medium saucepan, heat 2 teaspoons of the oil over medium-low heat. In a medium bowl, beat eggs with 1/4 teaspoon coarse salt and 1 tablespoon water until combined. Add eggs to pan and cook, pulling eggs in from edges as they set, until center is just set, about 3 minutes. Turn out onto a plate. When cool enough to handle, halve, then cut each half into 1/4-inch-wide strips.

  2. Step 2

    In the same pan, heat the remaining teaspoon of oil over medium heat. Add the scallions and garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, 1/2 cup water, 1/4 teaspoon each salt and pepper, and the ginger. Bring to a boil. Add the spinach and cook until the spinach has wilted and is tender, but not mushy, about 3 minutes. Stir in the egg strips. Remove from heat; correct seasoning with salt and pepper if desired.

Source
Body+Soul, April/May 2006

Reviews (2)

  • 11 Jan, 2010

    especially if you're vegan

  • 4 Mar, 2009

    Umm... Oh Yeah, and Vegetarians can substitute the eggs with tofu. But then you knew that.