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Ingredients
8 Cups chicken stock
3 Large eggs
1/4 Cup grated parmesan cheese
1 Tablespoon fresh parsley, chopped
A pinch of freshly ground nutmeg
Salt & pepper, to taste
Grated parmesan cheese for serving
Instructions
Combine eggs, cheese, parsley, and nutmeg in a bowl or container with a pouring spout and mix well.
Place stock into a sauce pan and heat over a med-high heat.
When it begins to boil, reduce heat to medium-low, use one hand to gently stir the stock in a circular motion and, with the other hand, slowly pour the egg mixture into the pan.
When all the egg mixture has been added, stop stirring and continue simmering for another minute or so.
Taste the soup and season with salt & pepper, if needed.
Serve immediately with additional grated parmesan cheese.