3 cups of chicken broth (720 ml, see how to prepare the chicken broth)
3 eggs
1/4 cup of fresh Italian parsley, chopped (20 g)
1/2 cup of grated Parmesan cheese (75 g)
1 tablespoon of salt
A pinch of black pepper
2 tablespoons of chopped fresh parsley (to sprinkle)
3 cups of chicken broth (720 ml, see how to prepare the chicken broth)
3 eggs
1/4 cup of fresh Italian parsley, chopped (20 g)
1/2 cup of grated Parmesan cheese (75 g)
1 tablespoon of salt
A pinch of black pepper
2 tablespoons of chopped fresh parsley (to sprinkle)
In a medium saucepan, bring the chicken broth to a boil over high heat (approximately 3 minutes)
While that's happening, in a medium bowl, use a hand mixer to beat the eggs with the parsley and Parmesan cheese until smooth
Season with salt and black pepper
Remove the saucepan from the heat and add the egg mixture, stirring well with the hand mixer
Bring it back to a boil over high heat and let it simmer for about 2 minutes, stirring constantly
Distribute among four shallow bowls or ramekins, sprinkle with parsley, and serve immediately
190 calories per serving
A lightly creamy and delicate soup, like Italian Orvieto Palazzone Terre Vineate 97 ($11) and Pinot Grigio La Vis 97 ($11)
