Recipe - Egg Ribbon Soup

6 cup Chicken broth
4 Whole eggs
10 ounce Chopped frozen spinach,;
thawed
Salt and freshly ground
black pepper
One half cup Grated Parmesan cheese

Bring broth to a boil in a 4 quart saucepan. Lightly beat eggs with cheese
in a mixing bowl. Add the spinach and bring back to a simmer; season to
taste with salt and pepper. While the soup is at a simmer, whisk the eggs
and Parmesan into the soup, in a steady stream, and simmer just until soup
thickens or let it boil longer until the eggs separate into strands.

Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730

Posted to MCRecipe Digest V1 #299

Date: Tue, 12 Nov 1996 22:19:21 0500

From: Meg Antczak meginny@frontiernet.net