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7 servings
Prep Time:
15 mins
Cook Time:
7 mins
Meal Types:
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Bone Broth Veggie Egg Drop Soup

Enriching soup with bone broth.



  1. Pour broth into pot. Add all vegetables. Bring to boil, turn heat down. Simmer for 5 minutes.
  2. Scramble the eggs. Set aside. Melt the chicken fat. Pour into soup. Stir.
  3. Slowly pour the scrambled eggs into pot, in a circular movement. Do not stir. Let eggs set. Season with salt & pepper to taste. Serve.
  4. Note: add various seasonings or flavors to taste such as Italian seasoning. For an Asian flavor add ginger, aminos and sesame oil. For hot and sour additionally add vinegar and chili with garlic paste.
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Nutrition summary:

There are 219 calories in 1 serving of Bone Broth Veggie Egg Drop Soup.
Calorie break-down: 69% fat, 13% carbs, 18% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 156
Calories 219
% Daily Values*
Total Fat 17.33g 27%
  Saturated Fat 5.059g 25%
  Polyunsaturated Fat 3.416g  
  Monounsaturated Fat 7.378g  
Cholesterol 107mg 36%
Sodium 213mg 9%
Potassium 263mg  
Total Carbohydrate 7.24g 2%
  Dietary Fiber 2g 8%
  Sugars 2.69g  
Protein 10.01g  
Vitamin A 369% Vitamin C 792%
Calcium 41% Iron 64%
of RDI*
(219 calories)
11% of RDI
Calorie Breakdown:
Carbohydrate (13%)
Fat (69%)
Protein (18%)
* Based on a RDI of 2000 calories