Egg Lemon Soup Recipe
Egg Lemon Soup are lip smacking yummy appetizer! This delicious Egg Lemon Soup is incomparable and so difficult to resist. Try this excellent Egg Lemon Soup.
Ingredients
| Chicken broth | 6 Cup (16 tbs) | |
| 1/2 cup thin noodles, uncooked | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| All purpose flour | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Eggs | 4 standard | |
| Grated Parmesan cheese | ||
| Minced parsley for garnish | ||
Directions
In a 3 quart saucepan, bring broth to a boil.
Stir in noodles, salt and pepper.
Bring to a boil again.
Reduce heat and cook until noodles are tender, 7 minutes.
In a small bowl, mix flour and water together.
In a medium bowl, beat eggs.
Add flour mixture to eggs and beat again.
Pour 1 cup hot noodle mixture into egg mixture a little at a time.
Gradually add egg mixture to remaining soup.
Serve with Parmesan cheese.
Garnish with minced parsley.
Makes 6 servings.
Stir in noodles, salt and pepper.
Bring to a boil again.
Reduce heat and cook until noodles are tender, 7 minutes.
In a small bowl, mix flour and water together.
In a medium bowl, beat eggs.
Add flour mixture to eggs and beat again.
Pour 1 cup hot noodle mixture into egg mixture a little at a time.
Gradually add egg mixture to remaining soup.
Serve with Parmesan cheese.
Garnish with minced parsley.
Makes 6 servings.
Chef
