Chicken Broth With Eggs Recipe
Ingredients
| Chicken broth | 6 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Lemon peel | 2 Teaspoon, grated | |
| Ground black pepper | 1/8 Teaspoon | |
| Spinach | 2 Cup (16 tbs), chopped | |
| (10 ounces) frozen chopped spinach | ||
| 2 eggs, lightly beaten | ||
| 1/3 cup Progresso Grated Parmesan Cheese | ||
Directions
In a large saucepan combine chicken broth, tomato sauce, lemon peel and black pepper.
Bring to a boil.
Add spinach.
Reduce heat and simmer, covered, for 3 minutes.
Using a wire whisk, quickly stir in eggs and Parmesan cheese.
Bring to a boil.
Add spinach.
Reduce heat and simmer, covered, for 3 minutes.
Using a wire whisk, quickly stir in eggs and Parmesan cheese.
Chef
