Recipe courtesy of Michele Urvater
Egg Ribbon Soup
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 274
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 183 mg
- Sodium
- 836 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 274
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 183 mg
- Sodium
- 836 mg
Ingredients
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.
