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Recipe Source: cdkitchen.com
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Italian Egg Drop and Parmesan Cheese Soup
Category: Soups and Stews
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 cups chicken stock or broth
- salt and pepper
- 2 eggs
- 4 tablespoons freshly grated Parmesan cheese
- 2 teaspoons chopped fresh parsley
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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