Italian egg drop and parmesan cheese soup - low carb recipe

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Recipe by: ketty

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italianeggdropandparmesancheesesoup-lowcarbrecipe

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: Serves 4, Total Carbohydrates: 2
You can add cooked chicken cut into bite-sized pieces to this soup if you want
something a bit heartier. This is very good with a thin slice of lemon floating on top.
Ingredients:
4 cups chicken stock or broth
salt and pepper
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper.
Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs
float to the top and form tiny ?flakes?. Serve immediately.