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Italian Egg Drop and Parmesan Cheese Soup
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- #14384
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cups chicken stock or broth
salt and pepper
2 eggs
4 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped fresh parsley
directions
Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny flakes. Serve Immediately.
added by
internationalrecipes
nutrition data
82 calories, 4 grams fat, 1 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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