Italian Egg Drop and Parmesan Cheese Soup

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#14384

serves/makes:

ready in:
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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