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home > recipes > soups > stracciatella
from Washington, D.C. From a collection of low-carb recipes... Italian Egg Drop and Parmesan Cheese Soup Serves 4 You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top. 4 cups chicken stock or broth salt and pepper 2 eggs 4 Tbsp. freshly grated Parmesan cheese 2 tsp. chopped fresh parsley Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately. Total Carbohydrates: 2.212 g Total Carbohydrates Minus Fiber: 2.194 g Carbohydrates per Serving: .55 g Carbohydrates per Serving minus Fiber: .53 g

Stracciatella


average rating = 3 stars(3.00001 comment available)
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keyword: stracciatella
ethnicity: italian
recipes for soups
recipes by dave
Email Address:
(posted February 5, 2004)

from
Washington, D.C.

From a collection of low-carb recipes...

Italian
Egg Drop and Parmesan Cheese Soup
Serves 4

You can add
cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a
thin slice of lemon floating on top.

4 cups
chicken stock or broth
salt and pepper
2
eggs
4 Tbsp. freshly grated
Parmesan
cheese
2 tsp. chopped fresh
parsley

Heat the
stock or broth to a boil over high heat. Season to taste with salt and pepper.

Beat the
eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately.

Total Carbohydrates: 2.212
g
Total Carbohydrates Minus Fiber: 2.194
g
Carbohydrates per Serving: .55
g
Carbohydrates per Serving minus Fiber: .53
g



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from Jessup Pa, United States wrote:0  0

Grating lemon rind into the mixture and a little bit of bread crumbs will give body to the soup. Also, adding some spinach will enhance the flavor of this old world recipe.
3 starsFebruary 13, 2004


 
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