 Soups - EGG Ribbon Soap | |
INGREDIENTS:
8 cups clear chicken broth
1 cup chopped spinach (optional)
3 large eggs, beaten
½ cup chopped parsley
1 cup grated Romano cheese
Salt and pepper to taste
COOKING DIRECTIONS:
In a large pot, bring the broth to a simmer. Do not boil. While the soup is simmering, slowly pour the eggs into the soup, and then remove the pan from the heat. The eggs will immediately cook. If you want spinach in your soup (fresh frozen spinach will do), add it to the chicken broth before you add the eggs, and simmer for 10 minutes. Stir in the parsley and season with salt and pepper. Serve in soup bowls with some grated cheese on top.
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Re: EGG Ribbon Soap 
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