| Egg Drop and Noodle Soup 8 ounces of medium egg noodles , uncooked
eight 14 1/2 ounce cans of low-sodium chicken broth
2 large eggs
4 tablespoons of water
1/2 cup of grated Parmesan cheese
1/2 teaspoon of freshly ground black pepper
1 cup of frozen chopped spinach, thawed and drained well or 1 cup chopped fresh spinach, stems removed
Salt to taste |
|
-