
A Roman-style egg drop soup with chicken broth, Parmesan, spinach, and black pepper.
2 eggsChicken eggs
30 gParmesan cheese
80 gSpinach
6 gParsley
2.25 cupsChicken Broth
Bring chicken broth to a simmer with salt and black pepper.
Whisk eggs with Parmesan.
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
To tasteSalt
To tasteBlack Pepper
Pour the egg mixture into the simmering broth while stirring to form ribbons.
Add spinach and parsley, then cook just until wilted.