Italian Egg Drop and Parmesan Cheese Soup
Note: Serves 4, Total Carbohydrates: 2
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit heartier. This is very good with a thin slice of lemon floating on top.
4 cups chicken stock or broth salt and pepper
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.