Roman Egg Drop Soup

By LEP04

Ingredients

• 6 cups low-fat chicken broth
• 2 eggs
• 1/4 cup grated Parmesan
• 4 leaves basil
• Coarse black pepper, to taste
• Salt, to taste
• Fresh lemon juice

Details

Servings 1
Adapted from shape.com

Preparation

Step 1

11. In a medium saucepan set over medium-high heat, bring broth to a simmer. Reduce the heat to medium-low and cook gently to concentrate flavors, about 30 minutes.
2. In a small bowl, beat eggs and Parmesan together with a fork. Return broth to a simmer and slowly pour in egg-cheese mixture, whisking broth with a fork until eggs are set, about 30 seconds to 1 minute. Stir in basil, black pepper, and salt. Serve with a squeeze of fresh lemon juice.

Nutrition score per serving: 370 calories, 18g fat, 18.5g carbs, 42g protein