Pisano Egg Drop and Parmesan Cheese Soup

Instructions

1. 1

   Salt and pepper 2 eggs 4 Tbsp. freshly grated Parmesan cheese 64 ©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com

2. 2

   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, or let it cool a bit. Either way its tasty Sausage and Cabbage Soup Note: serves 6, Total Carbohydrates: 64 (instead of daikon radish. You can use zucchini if you prefer.) To make this soup you can use potatoes or zucchini.