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EGG RIBBON AND PARMESAN SOUP

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Reference:

Bon App�tit, September 2004 Robyn Fuoco Mainly Caf� and Bakery, Philadelphia, PA Too Busy to Cook?

Prep:

Active time: 10 min Start to finish: 30 min

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

large eggs

3/4

cup grated Parmesan cheese, divided

cups low-salt chicken broth

3/4

cup tiny pasta (such as acini di pepe or orzo)

Chopped fresh Italian parsley

Directions

Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

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