- prep 10 min cook 16 min
- serves 6
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 6 cloves garlic, minced
- 4 ripe tomatoes, seeded and finely chopped
- 2 cans (141/2 ounces each) reduced-sodium, fat-free chicken broth
- 1 bay leaf
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 6 slices (1 inch thick) Italian semolina bread, toasted
- 3 tablespoons coarsely chopped parsley
How to make it 26 minutes
Egg yolks enrich and thicken soups, but they also add fat and cholesterol. If this is a concern, substitute 2 egg whites for every whole egg called for in a soup recipe or use 1 whole egg and substitute the egg whites for a second or third egg.
On the Menu
A light first course like Tomato Egg Drop Soup is the perfect start to any meal featuring roast meat as the main dish and a starchy side dish like potatoes. Finish with a fruit sorbet or pineapple wedges for dessert.
Nutritional Information(per serving)
- Calories: 135
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 71mg
- Sodium: 897mg
- Carbs: 17g
- Protein: 7g
- Fiber: 2g
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