Bone Broth Egg Drop Soup with Spinach
Bone Broth Egg Drop Soup is a great way to make a warm filling lunch or dinner, with all of the health benefits of Bone Broth.
PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES
Yield: Makes 4 servings • Portions: 1 protein, 1 fat
- 12 cups Chicken Bone Broth
- 6 or more cups fresh baby spinach
- 8 eggs
- 1 teaspoon Celtic or pink Himalayan salt
- 1/8 teaspoon ground white pepper
- 2–3 scallions, white and green parts, minced
- 1 tablespoon ghee
- 4–6 drops chili oil (optional)
In a large pot, bring the broth to a simmer over medium-high heat. Reduce the heat to medium, add the spinach, and cook for 1 to 2 minutes.
In a medium bowl, whisk the eggs, salt, and pepper. Pour the eggs into the broth in a very slow, steady stream, whisking constantly.
Remove the pan from the heat, toss in the scallions, ghee, and chili oil, if using. Cover the pan and wait for 1 to 2 minutes, until the eggs have set.
If you use chili oil, be sure the only ingredients are olive oil, chili peppers, and seasonings. You can add a few drops of coconut aminos if you like the flavor of soy sauce. This can be made ahead and refrigerated.