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 :

File

Related recipes