Fancy Egg Drop and Noodle Soup (good for a head cold too)

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Fancy Egg Drop and Noodle Soup

 

8 ozs. medium egg noodles, uncooked

15 cup ofvegetable broth

2 large eggs

4 tbsps. water

1/2 cup grated Parmesan cheese

1/2 tsp. freshly ground black pepper

1 cup frozen chopped spinach, thawed and drained well

or 1 cup chopped fresh spinach, stems removed

salt to taste

 

In a medium saucepan, heat the broth to a boil. Stir

in the egg noodles and cook according to package

directions.

Meanwhile, beat the eggs and water together until

blended. Beat in the Parmesan cheese and pepper.

Stir the spinach into the broth and reheat to boiling.

Pour the egg mixture into the soup slowly while

stirring constantly with a fork. Cook 30 seconds.

Check the seasoning and add salt if desired. Serve

hot.

Serves 8.

 

 

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