Egg Ribbon Soup(Mf)
Yield
12 servingsPrep
5 minCook
?Ready
?Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 4 | large |
eggs
lightly beaten |
|
| ½ | pound |
escarole
cut into chiffonade, or fresh spinach, or romaine lettuce |
* |
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 4 | large |
eggs
lightly beaten |
|
| 226.8 | g |
escarole
cut into chiffonade, or fresh spinach, or romaine lettuce |
* |
| 118 | ml |
Parmesan cheese
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.
