parmesan egg drop soup

How To Make parmesan egg drop soup

• 1

  Place the chicken stock and food coloring if using in a large stock pot. Bring to a boil and reduce heat and simmer 10 minutes to reduce a bit.
• 2

  Mix the beaten eggs with the Parmigiano Reggiano, nutmeg and lemon zest.
• 3

  With the stock simmering whisk in the egg mixture and keep whisking for 2 minutes. Garnish with chives.
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