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Greek Spinach, Egg and Lemon Soup
You Will Need
3 scallions, thinly sliced
3 cloves garlic, minced
3 cups reduced-sodium fat-free chicken broth
1 package (10 ounces) frozen chopped spinach
1/2 teaspoon dried oregano
1 cup cooked brown rice
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 large egg plus 2 egg whites
What to Do
1. Combine the scallions, garlic, and 1â„4 cup of the broth in a medium saucepan. Cook over medium heat until the scallions are tender, about 2 minutes.
2. Add the spinach, oregano, and the remaining 2 3â„4 cups of broth and bring to a boil. Reduce the heat, cover, and simmer until the spinach is tender, about 5 minutes.
3. Stir in the rice, lemon zest, lemon juice, and salt and return to a simmer. Remove 1â„2 cup of the liquid and whisk into the egg and egg whites in a medium bowl. Whisking constantly, add the egg mixture to the soup.
Serves 4
Nutritional Information
Per serving: 115 calories, 8 g protein, 17 g carbohydrates, 2 g fat, 1 g saturated fat, 53 mg cholesterol, 3 g fiber, 728 mg sodium
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