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Add a photoServings: 4
Ingredients
- 5 1/2 c. canned low-salt chicken broth
- 3 1/2 c. coarsely-minced broccoli florets (from about 1 1/2 lbs broccoli)
- 2 lrg Large eggs Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. freshly-grated Parmesan cheese
Directions
- Bring 5 c. chicken broth to boil in large pot. Add in broccoli. Reduce heat and simmer till broccoli is just tender, about 5 min.
- Meanwhile, whisk Large eggs and remaining 1/2 c. broth in medium bowl to blend well. Bring soup to boil. Very slowly pour egg mix into soup without stirring (egg mix will form fluffy clumps); boil 1 minute. Stir gently to blend. Season soup with salt and pepper.
- Ladle soup into 4 bowls. Sprinkle each with 1 Tbsp. Parmesan cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 18 | 34% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 284mg | 8% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.43g | 0% |
| Protein 6.6g | 11% |
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