6
cups
low sodium chicken broth
1
cup
fresh grated Parmesan cheese
2
Tbsp
fresh parsley, finely chopped
3
large
eggs
1
medium
lemon, juice only
salt and pepper to taste
- Heat the stock or broth to a boil over high heat.
- Beat the eggs with the Parmesan cheese, parsley, lemon juice and season to your taste with salt and pepper. Slowly stir the egg mixture into the broth and stir constantly until the eggs float to the top in flakes (about 3 minutes). Serve Immediately.
- Serves 6. For a crowd, the recipe is easy to double.
- If making as main dish, add the diced chicken or turkey and mushrooms to the boiling broth and cook for 2 minutes before adding the egg mixture. All other directions are the same.
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