Bone Broth Veggie Egg Drop Soup

Ingredients

• 1 tbsp dehydrated onionNutrition
• 2 tbsps dehydrated diced red & green bell peppersNutrition
• 2 cups beef bone brothNutrition
• 3 large eggsNutrition
• 2 cups green cabbage, choppedNutrition
• 2 cups baby spinachNutrition
• 2 1/2 cups chicken bone brothNutrition
• 2 cups chopped broccoliNutrition
• 1/3 cup carrots, choppedNutrition
• 1/4 cup parsleyNutrition
• 1 cup zucchini, choppedNutrition
• 1/2 cup chicken fatNutrition

Directions

1. 1Pour broth into pot. Add all vegetables. Bring to boil, turn heat down. Simmer for 5 minutes.
2. 2Scramble the eggs. Set aside. Melt the chicken fat. Pour into soup. Stir.
3. 3Slowly pour the scrambled eggs into pot, in a circular movement. Do not stir. Let eggs set. Season with salt & pepper to taste. Serve.
4. 4Note: 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.

Nutrition per serving

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