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May 15, 2017 / Chris Blum

Roman Egg Drop Soup

This is a quick and easy soup perfect for a week night meal. 

Ingredients:
2 eggs
6 tbsp grated parmigano
Pepper
1 quart chicken stock
4 c spinach, chopped
Salt

Crack eggs into a bowl and whisk in cheese. Season with salt and pepper.

Bring stock to a boil over high heat, then reduce to low and simmer. Add spinach and cook until wilted, about 1 minute. Remove from heat. Slowly pour in egg mixture while stirring. 

Serves 4.

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