Italian Egg Drop & Parmesan Soup
Jun 14, 2007 19:00:53 GMT -8
Post by barbogold on Jun 14, 2007 19:00:53 GMT -8
Stracciatella (Italian Egg Drop and Parmesan Cheese Soup)
Serves 4
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.
4 cups chicken stock or broth
salt and pepper
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. 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.
Total Carbohydrates: 2.212
Total Carbohydrates Minus Fiber: 2.194
Carbohydrates per Serving: .55
Serves 4
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.
4 cups chicken stock or broth
salt and pepper
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. 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.
Total Carbohydrates: 2.212
Total Carbohydrates Minus Fiber: 2.194
Carbohydrates per Serving: .55