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Italian Egg Drop Soup

30 Minutes Total time 15 Minutes Prep time 15 Minutes Cook Time 180 Calories 4 Servings



  1. Heat chicken broth to simmering in large saucepan. Add pasta; simmer 7 to 10 minutes until pasta is tender, adding green onions last 2 minutes.
  2. Whisk together eggs and 3 tablespoons Parmesan cheese in small bowl. Bring soup mixture to boil; stir soup rapidly and slowly pour in egg mixture forming “ribbons” of egg. Reduce heat; simmer 1 minute. Season with salt, to taste. Ladle into 4 soup bowls. Sprinkle with parsley and additional cheese, to taste.
Winter Soups

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