Italian Egg Drop and Parmesan Cheese Soup

Italian Egg Drop and Parmesan Cheese Soup

Ingredients:
4 cups chicken stock or broth
salt and pepper
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper.
Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs
float to the top and form tiny “flakes”. Serve immediately.
Vegetable Cream Soup
Note: The dairy is optional .Makes approximately 12 cups, total Carbs 61