Yield: 1 Servings

Measure Ingredient
3 cups Chicken broth, homemade or canned
3 larges Eggs
¼ cup Fresh bread crumbs
¼ cup Grated Parmesan cheese
¼ teaspoon Ground nutmeg

I checked this great little book out of the library a couple days ago. It's called Simple Soups by Teresa Kennedy. Here are a few examples of her great sounding recipes!

In a med saucepan, bring the broth to a boil over med heat. Meanwhile, lightly beat the eggs, breads crumbs, cheese and nutmeg together in a small bowl. Remove the broth from the heat long enough to pour in the egg mixture. Return the soup to a boil, stirring constantly with a whisk (this will allow the eggs to cook) Serves 6 Posted to EAT-L Digest 20 Sep 96 From: Patricia Moore <PCPJMOOR@...> Date: Sat, 21 Sep 1996 15:40:45 -0700

Similar recipes