Egg Soup

Name: Egg Soup
Total time: 30 min
Yield: 4
Ingredients: 4 cups of water (1 liter); 1 medium onion (100 g), cut into pieces; 2 medium tomatoes (240 g), cut into pieces; 10 sprigs of parsley; 4 slightly beaten eggs; 1 tablespoon of olive oil; 1 tablespoon of ground coriander; 1/2 teaspoon of salt; 1 cup of grated Parmesan cheese (110 g - for serving)

1
4 cups of water (1 liter)
2
1 medium onion (100 g), cut into pieces
3
2 medium tomatoes (240 g), cut into pieces
4
10 sprigs of parsley
5
4 slightly beaten eggs
6
1 tablespoon of olive oil
7
1 tablespoon of ground coriander
8
1/2 teaspoon of salt
9
1 cup of grated Parmesan cheese (110 g - for serving)

Ingredients

1
4 cups of water (1 liter)
2
1 medium onion (100 g), cut into pieces
3
2 medium tomatoes (240 g), cut into pieces
4
10 sprigs of parsley
5
4 slightly beaten eggs
6
1 tablespoon of olive oil
7
1 tablespoon of ground coriander
8
1/2 teaspoon of salt
9
1 cup of grated Parmesan cheese (110 g - for serving)

Directions

1
In a large pot, bring the water to a boil with the onion, tomato, and parsley over high heat for 15 minutes
2
Strain and return to the pot
3
Wait for it to boil again over high heat
4
Add the egg, allowing it to flow into the broth in thin strands, stirring occasionally as it cooks (about 2 minutes)
5
Remove from heat and add the olive oil, ground coriander, and salt
6
Mix well, transfer to a serving bowl, and serve with Parmesan cheese
7
272 calories per serving