Serves: 6
Total Calories: 455
Sauté onion and tomatoes in vegetable oil for 5 minutes without browning. Pour off oil, add broth and seasonings and simmer for 30 minutes. Add beaten egg, pouring slowly while stirring constantly until egg separates into shreds. Serve with a tiny piece of parsley floating on top.
This Egg Flower Tomato Soup recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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