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Beef & Spinach Egg Drop Soup

Annette Zito, KitchAnnetteâ„¢
Servings 10


  • 1.5 lbs beef with bones
  • 1.5 lbs stew beef
  • 2-3 carrots peeled and chopped
  • 1 medium onion peeled and chopped
  • 4 stalks celery chopped
  • 2 bay leaves
  • salt & pepper to taste
  • 32 oz water
  • 2 large eggs
  • 12 oz. baby spinach


  • Add all beef, carrots, onion, celery, & bay leaves to a large pot. Pour in water and add salt & pepper. Bring to a boil then lower heat, cover, and simmer for 1-2 hours.
  • Remove the beef and vegetables from the broth. Discard the vegetables and beef bones. Shred the beef and set aside.
  • Mix spinach into the broth. Beat the eggs in a small bowl and pour into the broth, stirring constantly until the egg becomes strands. Add back the shredded beef. Taste and season accordingly. Enjoy!