Egg Drop Soup (Italian Style)
- 1 quart beef or chicken broth or bouillon
- 2 eggs
- 1/8 tsp. salt
- 1-1/2 Tbsp. Semolina (Flour)
- 2 Tbsp. grated parmesan cheese
- Combine eggs, salt, semolina, cheese and 3 Tbsp. cool broth in mixing bowl and beat with fork 5 minutes.
- Bring rest of broth to boiling point and add EGGS MIXTURE SLOWLY, stirring constantly.
- Continue stirring while soup simmers 5 minutes.
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