Egg Ribbon Soup

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 cups chicken broth
  • 4 eggs, lightly beaten
  • 1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
  • 1/2 cup grated Parmesan cheese
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.


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