Recipe courtesy of Michele Urvater
Egg Ribbon Soup
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- 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
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.
