EGG RIBBON AND PARMESAN SOUP

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Egg Ribbon and Parmesan Soup image

Provided by Robyn Fuoco

Categories     Soup/Stew     Egg     Pasta     Parmesan     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

3 large eggs
3/4 cup grated Parmesan cheese, divided
6 cups low-salt chicken broth
3/4 cup tiny pasta (such as acini di pepe or orzo)
Chopped fresh Italian parsley

Steps:

  • Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

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