Recipe courtesy of Michele Urvater

Egg Ribbon Soup

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Bring broth to a boil. Add greens and bring back to a simmer
  2. 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
  3. Ladle into soup bowls and sprinkle Parmesan over top.