Who knew that egg drop soup could be so easy? Only three simple steps will give you this better-than-restaurant-quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen.
1 cup Frozen broccoli florets, thawed and coarsely chopped
0.5 cup Julienned carrot
1 Large egg, lightly beaten
0.5 pound Cooked medium shrimp, peeled and deveined
Nutrition value
230
calories per serving
10 g Fat16 g Protein18 g Carbs1 g FiberOther
Current Totals
10 g Fat
16 g Protein
18 g Carbs
1 g Fiber
MacroNutrients
Carbs
18 g
Protein
16 g
Fiber
1 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
71 mg
Iron
1 mg
Vitamin A
550 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
49 mcg
Vitamin B12
1 mcg
Vitamin C
9 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
0 mg
Phosphorus
182 mg
Selenium
31 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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