Roman Soup

Roman Soup

A very quick soup using simple ingredients, most of which are already on-hand at the end of a long day. You can sub frozen spinach in a pinch.

EvaWestonRDN_WNWEvaWestonRDN_WNW
Prep5 min
Total5 min
Servings4
Difficultyeasy
AmericanSoups

Ingredients

  • 6 cupChicken or Vegetable Stock
  • 2 cupFresh Spinach
  • 0.25 cupParmesan Cheese
  • 1 tablespoonChives to Taste
  • 4 pcseggs

Instructions

  1. 1

    Whisk and Add eggs: In a small bowl or large liquid cup measure, whisk the eggs until combined but not to frothy (too much air). Let settle for a minute while the broth boils.

  2. 2

    Boil the broth: Bring the broth to a low boil over medium heat.

  3. 3

    Reduce heat & add eggs to the broth: Reduce heat to low. Slowly pour eggs to the broth slowly stirring as needed Adjust the heat as necessary to ensure the eggs are cooked but stay in ribbons.

  4. 4

    Wilt Spinach: Add the fresh spinach leaves and cook until wilted. (Of using frozen spinach, use about ½ cup defrosted/heated in the microwave prior to adding to the soup.

  5. 5

    Add parmesan: Immediately prior to serving, add the cheese and chives.