Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Chicken broth |
| 4 \N | Eggs, lightly beaten |
| ½ pounds | Escarole, cut into chiffonade, or fresh spinach or romaine lettuce |
| ½ 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.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MC-Recipe Digest V1 #668 by 4paws@... (Shermeyer-Gail) on Jul 12, 1997