Recipe Courtesy of �Michelle Urvater
Show: Cooking Monday-FridayEpisode: Spoonbread/Pantry Soups
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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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