Ingredients
- 4 eggs (lightly beaten)
- 6 cups chicken broth
- 1/2 cup parmesan cheese (grated)
- 1/2 pound escarole chiffonade (cut into)
Bring broth to a boil. Add greens and bring back to a simmer Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat Ladle into soup bowls and sprinkle Parmesan over top.
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
