Yield: 4 Servings
Measure | Ingredient |
---|---|
4 cups | Beef froth |
1½ pounds | Spinach; fresh -- torn into |
\N \N | Pi |
4 \N | Eggs |
½ cup | Parmesan; grated -- divided |
\N \N | Salt and pepper to taste |
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
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