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Egg Drop Parmesan Soup Recipe

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This recipe for Egg Drop Parmesan Soup, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Larsen
Added: Monday, January 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chicken stock or broth
Salt and pepper
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley

Directions:
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, or let it cool a bit. Either way its tasty

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Total Carbohydrates: 2

So each serving is less than a gram of carbs

 

 

 

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