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    Egg Ribbon Soup

    Source of Recipe

    Michelle Urvater Monday to Friday

    List of Ingredients

    6 cups chicken broth
    4 eggs
    10 ounces frozen chopped spinach -- thawed
    salt and pepper -- to taste
    1/4 cup Parmesan cheese -- optional

    Bring broth to a boil over medium heat. Lightly beat eggs in mixing bowl. Drain frozen, thawed, spinach well. Add spinach to broth, reduce heat to a simmer. Whisking constantly, pour beaten eggs into soup. The eggs will curdle into ribbon-shaped strands. Season to taste with salt and pepper and remove the pan from heat. Ladle hot soup into bowls and sprinkle Parmesan over each portion, if you desire.
    Serves 4
    Time: 15 to 30 minutes





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