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- Egg Ribbon and Parmesan Soup
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Ingredients:
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
Directions:
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- Whisk eggs and 3 tablespoons Parmesan cheese in small
bowl to blend.
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- Bring chicken broth to simmer in large pot. Add pasta.
Cover and simmer until pasta is tender, about 6 minutes.
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- Gradually add egg mixture to soup, stirring constantly
until egg ribbons form, about 1 minute. Simmer 1 minute longer.
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- Ladle
soup into bowls. Sprinkle with parsley.
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- Serve, passing remaining cheese
separately. Serves 4.
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