Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place the tomatoes, garlic, onion and Serrano chiles into a blender or food processor and blend until smooth. Heat the olive oil in a large pot. Add the blended ingredients and saute over medium heat until reduced and thickened, about 4 minutes. Add the broth and bring to a boil. Add the Swiss chard and simmer for about 10 minutes. Salt to taste.

Beat the egg whites until stiff but not dry. Beat in the yolks one at a time with a pinch of salt. When well combined, crumble the uncooked vermicelli into the eggs and add the cheese. Stir until the vermicelli is well coated.

Heat 1/4 inch olive oil in a large skillet. When hot, add 3 inch dollops of the egg and vermicelli mixture to the pan. Cook until lightly golden on the underside, about 1 minute. Turn and fry on the other side. Drain on paper towels. Add the vermicelli drops to the broth and simmer for 12 to 15 minutes. Carefully turn the vermicelli once. Serve in deep bowls with 2 vermicelli drops in each.

IDEAS YOU'LL LOVE

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Recipe courtesy of Eddie Jackson

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Cauliflower Soup

Recipe courtesy of Robert Irvine

Kale Soup

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking