Prev Recipe Next Recipe

Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Spoonbread/Pantry Soups

Save Recipe Print

Total:: 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.

My Private Notes

Name: Egg Ribbon Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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