• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Egg-Spinich Soup, Italian Style

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • 4 c Beef froth
  • 1 1/2 lb Spinach; fresh -- torn into
  • Pi
  • 4 Eggs
  • 1/2 c Parmesan; grated -- divided
  • 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

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