SPINACH EGG DROP SOUP

SPINACH EGG DROP SOUP
6 cups chicken broth, homemade preferred
1 tablespoon soy sauce
1/2 teaspoon granular Splenda
2 eggs, lightly beaten
2 green onions, chopped
2 cups fresh spinach, lightly packed, 3 ounces

Bring the broth, soy sauce and Splenda to a boil in a large pot; reduce to a simmer. Slowly stir in egg. Remove from the heat; let stand 1 minute. Stir in the green onions. Remove any tough stems and coarsely chop or shred the spinach and place in the bottom of 4 soup bowls. Ladle the hot soup over the spinach to serve.

Makes about 6 cups or 4 servings
Freezing not recommended

Per Serving: 105 Calories; 5g Fat; 11g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs

This is a lower carb version of a recipe from Southern Living magazine. The original recipe only called for one egg, but that didn't seem like enough to be worthwhile so I added two. That was just right. I really like this soup and it reminds me of a combination of egg drop and wonton soup, minus the wontons, of course. I like that this is so quick and simple to make, yet tasty.

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