Egg Ribbon and Parmesan Soup

Robyn Fuoco of Mainly CafÃ© and Bakery, Philadelphia, PA, writes: "Although I don't have any formal culinary training, I've spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I'm co-owner of the Mainly CafÃ© and Bakery, where I also happen to be the pastry chef. After I've spent all day baking — and tasting — sweets, it's good to go home and make "real food" to eat. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Italian Soup/Stew Egg Pasta Parmesan Winter Bon AppÃ©tit

3 large eggs
chopped fresh italian parsley
3/4 cup grated parmesan cheese, divided
6 cups low-salt chicken broth

Carbohydrate 13 g(4%)
Cholesterol 154 mg(51%)
Fat 11 g(18%)
Fiber 0 g(2%)
Protein 21 g(42%)
Saturated Fat 5 g(27%)
Sodium 456 mg(19%)
Calories 232

Preparation Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

Egg Ribbon and Parmesan Soup

Ingredients

Nutrition facts