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