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Egg-Spinich Soup, Italian Style



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Egg-Spinich Soup, Italian Style

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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

Ingredients:

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

Serves:

4 Servings

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