Roman Egg-Drop Soup

Name: Roman Egg-Drop Soup
Ingredients: 2 (32-ounce) containers fat-free, less-sodium chicken broth, divided; 3 tablespoons grated fresh Parmesan cheese; 1 tablespoon minced fresh flat-leaf parsley; 3 large eggs; 1 large egg white; 1/4 teaspoon black pepper; 1/8 teaspoon salt; 1/8 teaspoon ground nutmeg

8 ingredients

2 steps

Ingredients

2 (32-ounce) containers fat-free, less-sodium chicken broth, divided
3 tablespoons grated fresh Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
3 large eggs
1 large egg white
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Directions

1

Combine 1 cup broth, grated cheese, and next 3 ingredients in a medium bowl; stir with a whisk until eggs are lightly beaten.
2

Bring remaining broth to a boil in a Dutch oven over medium-high heat. Reduce heat to low; gradually pour egg mixture into broth, stirring constantly with whisk (the faster you stir, the finer the pieces of egg). Cook 3 minutes, stirring constantly. Remove from heat; stir in pepper, salt, and nutmeg. Serve immediately.