Italian Vegetable Soup With Eggs Recipe
Ingredients
| Onion | 1 Small, diced | |
| Garlic | 3 Clove (5gm), mashed | |
| Olive oil | 2 Tablespoon | |
| 1 pound thin-skinned red potatoes, scrubbed and diced | ||
| 2 medium-size (about 1/2 lb. total) carrots, peeled and thinly sliced | ||
| 7 cups regular-strength chicken broth | ||
| Tomato sauce | 1 Can (10oz) | |
| Frozen peas package | 1 | |
| Eggs | 6 Large | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
In a 5- to 6-quart pan, cook the onion and garlic in oil over medium heat, stirring occasionally, until the onion is soft and slightly browned, about 10 minutes.
Add the potatoes, carrots, broth, and tomato sauce.
Simmer, covered, until the potatoes are just tender when pierced, about 20 minutes.
Stir in peas.
Heat broth to just below simmering.
Gently break the eggs, 1 at a time, into the soup, spacing them so they don't run into each other.
Cook until eggs are set to your liking, 3 to 5 minutes for soft yolks.
With a slotted spoon, gently transfer each egg to a soup bowl.
Divide the soup equally among the bowls and sprinkle parsley over the top.
Add the potatoes, carrots, broth, and tomato sauce.
Simmer, covered, until the potatoes are just tender when pierced, about 20 minutes.
Stir in peas.
Heat broth to just below simmering.
Gently break the eggs, 1 at a time, into the soup, spacing them so they don't run into each other.
Cook until eggs are set to your liking, 3 to 5 minutes for soft yolks.
With a slotted spoon, gently transfer each egg to a soup bowl.
Divide the soup equally among the bowls and sprinkle parsley over the top.
Chef
