Egg soup, which is cooked for only 10 minutes, tastes very pleasant, and most importantly, nourishing. Cooked in porcelain paste (small bows) or with alphabet, children will love this soup in any variant.
INGREDIENTS
- meat or vegetable broth 1500 ml
- creamy butter 30 g
- 150 g dried china paste
- Egg 4 pcs.
- parsley 2 pcs.
- 80g parmesan
- salt 1 pinch(s)
- pepper 1 pinch(s)
- Olive oil first squeezed to splash the finished soup 2 tbsp.
STEP-BY-STEP COOKING RECIPE
Step 1
In the broth melt butter, pour the pasta and cook for 8 minutes.
Step 2
Mix whipped eggs, parsley and 50 g parmesan. Salt and pepper the mixture to taste. Add the mixture to the hot broth with pasta, pour on plates and serve immediately, sprinkle the remaining parmesan and sprinkle with olive oil. The dish is ready! Bon appetite!