Italian Egg Drop and Parmesan Cheese Soup

Instructions

1. 1

   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. Vegetable Cream Soup Note: The dairy is optional .Makes approximately 12 cups, total Carbs 61