Egg-spinich soup, italian style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Beef froth |
| 1½ | pounds | Spinach; fresh -- torn into |
| Pi | ||
| 4 | Eggs | |
| ½ | cup | Parmesan; grated -- divided |
| Salt and pepper to taste | ||
Directions
Calories per serving: 206 Fat grams per serving: 9 Approx. Cook Time: Cholesterol per serving: 289 In Dutch oven bring broth to boil. Add spinich; cover and simmer 5 minutes or until spinach is tender. Meanwhile beat eggs with 1 T Parmesan until well blended. Stirring, pour egg mixture in steady thin stream into simmering soup. Simmer 1 minute or until eggs are cooked. Season with salt and pepper. Serve topped with remaining cheese. Source: Woman's Day - 1/13/81 From the kitchen of Joan Holden ~WGMB33A
Recipe By :
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