Soups · Soup

Spinach & Feta Egg-Drop Soup

Fine ribbons of egg in a spinach broth with crumbled feta and lemon.

By CarbPortion · AI-assisted recipe

Vegetarian

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Prep: 15 min
Cook & rest: 20 min
Total: 35 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Spinachroughly chopped350 g
Eggraw, beaten, without shell200 g
Fetacrumbled120 g
Spring onionthinly sliced50 g
Garlicminced6 g
Olive oilSalad or cooking oil20 g
WaterDrinking water1,100 g
Lemon juiceRaw25 g
SaltTable salt2 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Warm oil in a saucepan. Soften spring onion for 2 minutes, then add garlic for 30 seconds.
Pour in the measured water and add salt and pepper. Bring to a simmer, then add spinach and cook for 3–4 minutes.
Stir the broth slowly in a circle while pouring in beaten egg in a thin stream. Simmer gently for 2–3 minutes until ribbons are set and the soup reaches 160°F (71°C).
Take off the heat, stir in lemon juice and feta, and divide evenly into 4 servings.

Kitchen notes

Choose cheese made with vegetarian rennet when needed.
Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 6.7 g
Fiber: 2.4 g
Carbs − fiber: 4.3 g
Protein: 13.4 g
Fat: 16.6 g
Energy: 224 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Spinach & Feta Egg-Drop Soup

For 4 servings

Vegetables

GarlicRaw6 g
SpinachRaw350 g
Spring onionRaw, tops and bulb50 g

Fruit & berries

Lemon juiceRaw25 g

Eggs & dairy

EggRaw, whole, without shell200 g
FetaRegular120 g

Oils & fats

Olive oilSalad or cooking oil20 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt2 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/spinach-feta-egg-drop-soup/

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