Serves: 4
Total Calories: 155
1 Prepare the broth, if necessary. If not freshly made, heat the broth until it is simmering.
2 In a small bowl, beat the eggs, cheese, salt, and pepper until well blended. Slowly pour the mixture into the broth, stirring constantly with a fork, just until the eggs are set and form ribbons. Stir in the parsley and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roman Egg Drop Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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