Roman Egg-Drop Soup

Roman Egg-Drop Soup
Roman Egg-Drop Soup requires about 45 minutes from start to finish. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 38 calories, 4g of protein, and 2g of fat per serving. This recipe serves 9. This recipe covers 4% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have pepper, egg white, ground nutmeg, and a few other ingredients on hand, you can make it. Only a few people really liked this soup. Autumn will be even more special with this recipe.

Instructions

1
Combine 1 cup broth, grated cheese, and next 3 ingredients in a medium bowl; stir with a whisk until eggs are lightly beaten.
Ingredients you will need
CheeseCheese
BrothBroth
EggEgg
Equipment you will use
WhiskWhisk
BowlBowl
2
Bring remaining broth to a boil in a Dutch oven over medium-high heat. Reduce heat to low; gradually pour egg mixture into broth, stirring constantly with whisk (the faster you stir, the finer the pieces of egg). Cook 3 minutes, stirring constantly.
Ingredients you will need
BrothBroth
EggEgg
Equipment you will use
Dutch OvenDutch Oven
WhiskWhisk
3
Remove from heat; stir in pepper, salt, and nutmeg.
Ingredients you will need
NutmegNutmeg
PepperPepper
SaltSalt
4
Serve immediately.
DifficultyMedium
Ready In45 m.
Servings9
Health Score1
Dish TypesSoup
OccasionsFallWinter
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