Kale Egg-Drop Soup

Another rainy day, so another rainy day soup.


Kale Egg-Drop Soup:

2 cups water
6 cups chicken or Veggie broth
1.5 C small whole wheat pasta shells
1 can chick peas rinsed and drained
1/2 Onion, diced
3-4 cups chopped kale (1 bunch)
3 eggs + 1 egg white beaten
2 Tbsp lemon juice
Salt/pepper/pinch on nutmeg
6 tbsp parm cheese

1. Mix water, broth, pasta, chickpeas and onion in a pot and bring to boil over high heat. Boil 5 mins.
2. Add chopped kale and turn heat down to low, whisk in the eggs. Season with salt, pepper and nutmeg. 3. Add in the lemon juice.  Serve topped with parm cheese.

This recipe makes 6 servings.
 Total time this recipe takes: 35 min.
The kale could be sub'd for spinach or arugula :)

Cals: 195
Fat: 6g
Carbs: 24g
Protein: 14g


Fiber: 6g