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Recipe Category: Soup
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Ingredients
- 1 quart (960 ml) chicken broth, divided
- 2 eggs
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon lemon juice
- pinch of nutmeg.
- 1/2 teaspoon dried marjoram
Method
- Put 1/4 cup (60 ml) of the broth in a glass measuring cup or small pitcher
- Pour the rest into a large saucepan over medium heat
- Add the eggs to the broth in the measuring cup and beat with a fork
- Then add the Parmesan, lemon juice, and nutmeg and beat with a fork until well blended
- When the broth in the saucepan is simmering, stir it with a fork as you add small amounts of the egg and cheese mixture until its all stirred in
- Add the marjoram, crushing it a bit between your fingers, and simmer the soup for another minute or so before serving
Makes 4 servings
- Each with 2 grams of carbohydrates, a trace of fiber, and 12 grams of protein
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