Italian Egg Soup Recipe
Ingredients
1 quart beef stock
1 cup tomato juice
4 eggs
1 1/2 tablespoons whole wheat flour
3 tablespoons nutritional yeast
3 tablespoons parsley, minced
Directions
Heat stock and tomato juice.
Beat eggs.
Blend flour and yeast into eggs.
Gradually drizzle egg mixture into stock so that egg coagulates like fine strands of noodle.
Serve garnished with parsley.
Beat eggs.
Blend flour and yeast into eggs.
Gradually drizzle egg mixture into stock so that egg coagulates like fine strands of noodle.
Serve garnished with parsley.
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