Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vermicelli and Swiss Chard Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Place the tomatoes, garlic, onion and Serrano chiles into a blender or food processor and blend until smooth. Heat the olive oil in a large pot. Add the blended ingredients and saute over medium heat until reduced and thickened, about 4 minutes. Add the broth and bring to a boil. Add the Swiss chard and simmer for about 10 minutes. Salt to taste.
  2. Beat the egg whites until stiff but not dry. Beat in the yolks one at a time with a pinch of salt. When well combined, crumble the uncooked vermicelli into the eggs and add the cheese. Stir until the vermicelli is well coated.
  3. Heat 1/4 inch olive oil in a large skillet. When hot, add 3 inch dollops of the egg and vermicelli mixture to the pan. Cook until lightly golden on the underside, about 1 minute. Turn and fry on the other side. Drain on paper towels. Add the vermicelli drops to the broth and simmer for 12 to 15 minutes. Carefully turn the vermicelli once. Serve in deep bowls with 2 vermicelli drops in each.
Erin Jeanne McDowell

French Onion Soup Casserole

30m Easy 99%
CLASS
18m Intermediate 100%
CLASS
26m Easy 99%
CLASS
19m Easy 100%
CLASS
17m Easy 99%
CLASS
Kardea Brown

Okra Soup

22m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now