Egg Ribbon Soup(Mf)

Prep: 5 minutes

84 calories per serving view nutrition facts

12 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	cups	chicken broth
4	large	eggs	lightly beaten
1/2	pound	escarole	cut into chiffonade, or fresh spinach, or romaine lettuce
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Bring broth to a boil.

Add greens and bring back to a simmer.

Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands.

Season to taste with salt and pepper and remove from heat Ladle into soup bowls and sprinkle parmesan over top.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 141g

Amount per Serving

Calories 84 46% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 78mg	26%
Sodium 259mg	11%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	0%
Sugars 2.0g
Protein 7.0g	13%

Vitamin A	2%		Vitamin C	0%
Calcium	6%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Hpixie's Favorite Recipes

Last Recipes Viewed

Recipe Bite

About Thyme

by Laurie

History - Thyme is a herb of Mediterranean origin and was brought to North America with the first colonialists as a food preservative and medicine....

Member Review

Leek Potato Soup

This recipe sounds very good, but I usually add some cooked bacon to mine and then top each serving with sour cream and chives. Not exactly the "dieter's special", but quite yummy!