Ingredients Jump to Instructions ↓

  1. 6 cups chicken broth

  2. 4 eggs -- lightly beaten

  3. 1/2 pound escarole -- cut into chiffonade --or fresh spinach --or romaine lettuce

  4. 1/2 cup grated parmesan cheese Bring broth to a boil. Add greens and bring back to a simmer Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat Ladle into soup bowls and sprinkle Parmesan over top.

Instructions Jump to Ingredients ↑

  1. Busted by Gail Shermeyer <> on Jul 12, 97


Send feedback