Egg Drop Soup
Serves 4 - 6
1 Cup cooked chicken,
4 Cups Real
2 Cups water
2 Eggs, beaten
3 Tablespoons grated
2 Tablespoons fresh
Italian parsley, chopped
Freshly ground black pepper
1. Bring the chicken broth and water to
a boil in a sauce pan. Add the chicken
the grated Romano cheese to the eggs. Beat to blend well. Add ½
the hot broth to the eggs and cheese mixture. Beat until mixed. Add the
to the sauce pan and stir.
3. Add the parsley and black pepper. Simmer
the soup for 10 minutes and
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