Egg-Spinich Soup, Italian Style

4 Servings

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Egg-Spinich Soup, Italian Style Ingredients

4 c Beef froth	4 Eggs
1 1/2 lb Spinach; fresh -- torn into	1/2 c Parmesan; grated -- divided
Pi	Salt and pepper to taste

Instructions for Egg-Spinich Soup, Italian Style

Calories per serving: 206 Fat grams per serving: 9 Approx. Cook Time: Cholesterol per serving: 289 In Dutch oven bring broth to boil. Add spinich; cover and simmer 5 minutes or until spinach is tender. Meanwhile beat eggs with 1 T Parmesan until well blended. Stirring, pour egg mixture in steady thin stream into simmering soup. Simmer 1 minute or until eggs are cooked. Season with salt and pepper. Serve topped with remaining cheese. Source: Womans Day - 1/13/81 From the kitchen of Joan Holden ~WGMB33A Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: SoupCuisine: Uncategorized