Side Pannel
Egg-Spinich Soup, Italian Style
Egg-Spinich Soup, Italian Style
- Recipe Submitted by ADMIN on 09/26/2007
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
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
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
Tweet