1 medium onion, chopped
2 tomatoes, diced
10 sprigs of parsley
1 liter of water
4 slightly beaten eggs
1 tablespoon olive oil
1 teaspoon ground cumin (optional)
1 cup grated Parmesan cheese
Salt to taste
1 medium onion, chopped
2 tomatoes, diced
10 sprigs of parsley
1 liter of water
4 slightly beaten eggs
1 tablespoon olive oil
1 teaspoon ground cumin (optional)
1 cup grated Parmesan cheese
Salt to taste
In a pot, combine the onion, tomato, parsley, and water
Ferment over medium heat for 15 minutes
Strain through a sieve and return to the heat
When simmering, add the eggs, allowing them to form strands in the broth
Ferment for an additional 2 minutes
Remove from heat, add the olive oil, salt, and cumin (if using)
Mix well and serve with Parmesan cheese
272 calories per serving
