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Egg Ribbon and Parmesan Soup

Egg Ribbon and Parmesan Soup

Ingredients

  • 3/4 cup grated Parmesan cheese, divided
  • 6 cups low-salt chicken broth
  • 3/4 cup tiny pasta (such as acini di pepe or orzo)
  • Chopped fresh Italian parsley

Recipe Preparation

  • Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

Recipe by Robyn Fuoco of the Mainly Caf, Bakery in Philadelphia PAReviews Section

Italian Wedding Soup Recipe

There are many different variations on Italian Wedding Soups, but the main ingredients are meatballs and greens in a clear broth. Tender Parmesan rich meat balls are floating around in a rich homemade chicken stock surrounded by egg ribbons and fresh kale. If you like hearty soups you defiantly can add some small shaped pasta to it. I like mine more of lighter version. Let’s make some soup.

Serves: 8

Ingredients:
For the Meatballs:
1/2 pound ground beef
1/2 pound ground pork
1 small onion, grated
2 Tbsp. fresh Italian parsley, finely chopped
1 tsp. garlic, minced
1 large egg, lightly beaten
2 Tbsp. milk
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 tsp. salt
1 tsp. ground pepper

Soup:
12 cups chicken broth
8 oz. kale, coarsely chopped
2 large eggs
2 Tbsp. freshly grated Parmesan,
Salt and black pepper

Direction:
To make the meatballs: Combine all ingredients together in a large bowl. Gently mix, don’t overwork it. Using teaspoon-sized scoop, form the meat mixture into small balls about 1 of an inch in diameter. Place on a baking sheet and set aside.
In a large pot on medium-high heat bring the broth to a boil and add the meatballs simmer until meatballs are cooked through for about 6-8 minutes.

Add kale and simmer for another 2-3 minutes.

Whisk Parmesan cheese and eggs in separate little bowl. Stir the soup in a circular motion. Slowly drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season to taste with salt and pepper.


Ladle the soup into bowls finish it up with Parmesan cheese if desired and nice crusty bread!
Enjoy.


Recipe: Delicious Egg drop soup

Egg drop soup. Growing up, my family had a tradition of eating lunch at our local. Egg drop soup (Chinese: 蛋花湯 pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black or white pepper.

All Reviews for Egg Drop Soup (Better than Restaurant Quality!) Egg drop soup makes me think of her every time I see it, and it's a soup I turn to when I need something light, comforting, and warm. Here's how you can make it at home. The name "Egg Drop" comes from how the soup is made—dropping raw egg into hot soup. You can cook Egg drop soup using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Egg drop soup

  1. It’s 6 cups of water.
  2. Prepare 6 of bouillon cubes chicken.
  3. It’s 2 of large eggs.
  4. You need 2 tablespoons of soy sauce.
  5. You need To taste of black pepper.
  6. It’s of Chopped mushrooms (optional).
  7. You need of Chopped green onions (optional).

Egg Drop Soup is a healthy Chinese soup that is easy to make at home with minimal. This soup is always a highlight for me when we go out to eat! I love the simplicity of it and all the flavors! Looking at it and seeing the ingredients for this soup, you would be.

Egg drop soup instructions

  1. Add the bouillon chicken cubes while the water is boiling. Let it dissolve all the way..
  2. If you're using mushrooms go ahead and put those in while the water is boiling. About 2-3 minutes until reduced in size..
  3. In a small bowl whisk together the two eggs. Turn boiling mix off and stir the mixture with a fork. Pour the egg on the fork to make it ribbon while the water is spinning. **if you want bigger chunks, turn a spoon to the side and let the egg harden that way.
  4. Pour in the soy sauce creating a light brown color. Then sprinkle pepper and mix well..
  5. Pour the soup into a bowl and garnish with green onions..
  6. Enjoy!.

Egg drop soup, or egg flower soup, has long been a favorite at Chinese restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out. This Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions. Egg Drop Soup is a type of consumable Food that can be cooked in a Cooking Station. Egg drop soup also is known as egg flower soup.


Parmesan Cheesy Noodles

Growing up, I'm guessing that your mom, like mine, had a few, very simple, go-to side dishes that made it to the table. Buttered egg noodles or chunks of boiled potatoes or corn, usually from frozen at my house, seasoned simply with salt and pepper, tossed with butter and often, a bit of parsley were pretty common for us.

Add some cheese to those egg noodles, oven roasted potatoes when the weather isn't too hot, dressed up canned southern peas and my quick fix green beans to the repertoire, and you've got my most common, easy fix, side dishes today.

It's a very satisfying and simple side dish, that goes well with just about anything, and will certainly bump up any basic grilled meat, though maybe you've forgotten about it. Here's how to make it.

Prepare noodles according to package directions, drain and toss with olive oil. I like to toss most pasta with just a little olive oil, both for flavor and to help prevent the noodles from clumping together.

Add butter and stir until blended in.

Toss, taste, add salt and pepper as you like and serve immediately.

For more of my favorite pasta dishes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Parmesan Cheesy Noodles

  • 12 ounce package egg noodles
  • 2 teaspoons olive oil
  • 2 tablespoons salted butter
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup freshly shredded Parmesan cheese
  • Salt and pepper , as needed, to taste

Prepare noodles according to package directions drain and toss with olive oil. Add butter and stir until blended in. Add parsley and Parmesan toss, taste and add salt and pepper, only as needed. Serve immediately.

Cook's Notes: For an added flavor boost, cook pasta in chicken broth instead of water.

Cheesy Garlic Noodles: Heat the butter in a saucepan over medium heat and add 1 to 2 tablespoons of minced garlic, cooking until tender. Add to pasta with the parsley and cheese.

Garlic Parmesan Cheese Sauce: Melt the 2 tablespoons butter in a saucepan over medium heat. Add 1 to 2 tablespoons of minced garlic, cooking until tender. Whisk in 2 tablespoons all-purpose flour and cook for 3 minutes, stirring constantly. Slowly add in 1-1/2 cups of whole milk or half and half, adding additional milk as needed for desired consistency. Add to pasta with the parsley and cheese. Adjust seasoning to taste as needed.

Garlic Parmesan Cheesy Noodles with Chicken: Add 2-3 cups cooked shredded chicken to the sauce, prepared as above.

Check These Recipes Out Too Y’all!

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Veggie Egg Drop Soup

I realize I’ve been less than stellar at keeping everyone in the loop about my reintroduction. I posted about the success of egg but since then I’ve also been able to reintroduce spinach and ginger! Thankfully the reintro’s have been very lack luster with no issues. (Next up is almonds!)

My boyfriend and I have had a jam packed labor day weekend. Today we went to an antique show and I made out like a bandit. I scored an antique cake server, two old pyrex glass pots for the stove, and some beautiful succulents/air plants. So needless to say after being out in the sun all day all I really wanted to do was watch ABC Family’s lineup of Disney movies they show on Sundays. (Finding Nemo is on in the background as I write this!)

It was now a goal to make dinner simple. Usually simple dinners are soups in this household. So I popped into the kitchen determined to be out in 30 minutes or less. I realized as I was putting the soup together I had unknowingly added all my news foods in. Making this Veggie Egg Drop Soup a great featured recipe for this weeks foods.

Chicken broth, eggs, spinach, and ginger are whipped into a quick delicious soup. I was successful in making it in 30 minutes or less, making it a quintessential quick meal. I also like that it can be made with pretty much anything left in your pantry/fridge at the end of the week. Be creative and make your soup unique! Some ideas to try might be celery, carrots, kale, rice, quinoa, and many more.

  • I made my soup with some homemade broth I had hanging out in the freezer but packaged broth would work just as well. Just be aware of the salt level in a packaged broth and make sure not to overpower it in the end.
  • Before elimination I’d love to add a dash or two of soy sauce to a soup to give it an Asian flair. This will also affect salt level so test tasting is important!
  • If you’re feeling Italian instead another way I love chicken soup is with some Parmesan sprinkled on top. Asian or Italian, anyway you spin it, there’s nothing better than a steaming bowl of soup! Enjoy!

What’s got you busy this labor day weekend? Got any special meals planned? I’d love to hear from you. Be sure to follow me on my social channels and subscribe to my bi-weekly email newsletter below to never miss a bite!


  • 2 egg
  • 8 teaspoon grated parmesan cheese
  • 1 pinch ground black pepper
  • 8 cup chicken stock
  • 1 tablespoon breadcrumbs
  • 2 handfuls spinach

How to make Italian Egg-Drop Soup

Step 1

To begin with, place a sauce pan on medium low flame, add the chicken stock and let simmer for about 5 minutes. In the meanwhile, take a bowl, put eggs, cheese and bread crumbs along with black pepper and give the mixture a proper whisk.

Step 2

Once done, slice the spinach leaves into ribbon size, lengthwise and add them to the still simmering chicken stock. Next, pour the egg mixture in the sauce pan and stir but after 6-7 seconds.

Step 3

Let simmer and stir for another few minutes until properly cooked. Once done, adjust the seasoning according to your taste. Transfer hot in a serving bowl and enjoy.


Egg Ribbon and Parmesan Soup - Recipes

This classic Roman soup is close to the Chinese Take out soup you may know. Biggest difference is the Parmesan Cheese mixed in with the egg adding a deeper, Earthier nutty taste than the Asian counterpart.

Very very good and tasty and filled with flavor. the soup is deliciously light, low calorie but healthy, filled with protein and the deliciousness of the greens.

In yesterday's post I showed how easy making fresh FREE Chicken Broth from a store bought rotisserie chicken. Once you have the broth, this soup is done in under 5 minutes. About the time it takes to whip the eggs and cut the greens is about the time it takes to bring the broth to a boil.

FAST, EASY, CHEAP and so filled with flavors. Buon Appetito


Keep scrolling down for this easy to follow recipe.

  • 3 Cups Chicken Broth
  • 2 Large Eggs
  • 1 Ounce (4 TBS) Freshly Grated Parmesan Cheese
  • @ a dozen Parsley Leaves, chopped into thin strips
  • @ a half dozen Basil Leaves, chopped into thin strips
  • @ a Cup Spinach Leaves, chopped into thin strips
  • Freshly Ground Black pepper to taste
  • Salt, if needed
  1. Bring the broth to a boil in a large saucepan over medium-high heat.
  2. In a bowl, whisk the eggs, cheese, parsley, and basil to blend.
  3. Reduce the heat to medium-low. Stir the broth in a circular motion.
  4. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
  5. Stir in the spinach, then season the soup, to taste, with salt and pepper.
  6. Serve HAT and ENJOY

This soup is very easy. I slice the greens into slivers. The easy way to do this is to stack the leaves, and roll them up like a cigar. Just start slicing from one end and when they are spread out you have nice little slivers. the fancy french term is Chiffonade. A great technique to learn as chiffonade basil leaves make a wonderful garnish to make your dishes pretty and photograph-able.

FRESH GRATE THE CHEESE. Buy a microplane grater. It is one of those tools that I use almost every day and certainly every week. Makes zesting lemons and limes easy but also is perfect for hard cheeses like Parmesan. Freshly grated cheese has SO much more flavor than the pregrated. This means you can use less and get the same flavor or better still, use the same amount and pump up that flavor.

Don't rush the drizzle of the egg mixture. If it plops out in a lump, just take a fork and break it up. You will still get that broken up ribbon of egg look and texture you are after.

If you can, find a clear bowl or in this case a clear coffee mug to serve. There is beauty in this soup!

This soup is among the easiest I make. And loaded with flavor, one of the best "ast Food" Dollar Menu item I serve

This does break my rules for a use of a rotisserie chicken as there is no real chicken, simply the broth. But since there is simply no way of making thsi soup without the broth I am listing it with my collection.

Yes indeed, one of my favorite " 52 Uses for a Rotisserie Chicken " (now over 70. ).

I am trying something a bit new this round of recipes. My own little culinary challenge of seeing just what I can do with a single rotisserie bird. So far, I used a single chicken breast to make a delicious.
Garlic Garlic Chicken and Dumplings (Red Lobster Copy Cat recipe for Garlic Cheese biscuits used as the dumplings). This recipe only uses a single Chicken Breast as the chicken ingredient, leaving plenty of the "bird" to continue the challenge.

I also made a Quick Cheesy, Sweet Corn Chicken Muffin recipe using one of the Thighs.

Next I made a Rotisserie Chicken Shepard's Pie recipe with a second Chicken Breast.

Next I posted a Rotisserie Chicken Cordon Bleu Pizza meal using just the meat from the legs.

I also made a Breakfast of Chicken and Waffles using the remaining Thigh.

I even used the Jelly in the bottom of the container to make a Faux Rotisserie Chicken Giblet Gravy .

.. And now a record EIGHTH recipe. All from the same bird!

  1. Eat Well. Make something that tastes good.
  2. Recipes for 2 people. One of the great things about a rotisserie chicken is the versatility fr a quick meal for small dinners (breakfast and lunch). Save the BIG cooking for another day, let's have something for just my wife and myself (and young couples, empty nest couples and singles)
  3. Versatility. Just how many rotisserie chicken recipes are out there.
  4. Keep Track of the costs. Life on a budget, need I explain more?
  5. Go beyond the basic recipes and add some tips and HOT TO Photos appropriate for less experienced cooks so that indeed. ANYONE CAN COOK THIS!

Total came in for the Broth at FREE. Broth (when homemade) is FREE, the egg was about 15 cents and maybe a dollars worth of greens.

A Great accent to a meal for $1.15!
Stay tuned, come on back again and see what else I make from a single bird!

What could be easier and tastier?

So, I am pleased to list this as one of my Growing list of " 52 Recipes for Soup, Chili or Chowde r" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys. The house smells amazing and the soup warms to the bone. From broth to chowder, vegetarian to loaded up chili. Even a great idea for a party (love the Potato Soup Bar idea). Come take a look, sure to have something you might like to try. All recipes have been tested and WORK!

So, I am pleased to list this as one of my Growing list of " 52 Authentic Italian Recipes ".

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table. the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking. For the home cook! So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

And BTW, if you are not yet part of a group board, drop me an email at [email protected] and request to be added to my group board. FAVORITE FOOD BLOGGERS ! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Directions

Step 1

In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant.

Step 2

Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer.

Step 3

While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot.

Step 4

Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender about 10 to 20 minutes.

Step 5

Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed. To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup.

Step 6

Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil.


Egg Drop Soup Recipe

This easy egg drop soup recipe is simple yet satisfying. The soup broth has the deepest, richest flavor it’s restaurant tasting food right at home.

My sister and I had a standing weekend tradition the Chinese buffet. Yes, every Saturday we’d meet at our favorite Chinese restaurant, stand in line for the buffet then sit and talk about our weekend antics. It was all about quality sister time (and sesame chicken).

My “first course” was always egg drop soup. Oh, how I love egg drop soup! The fresh tasting green onions popped against the earthy taste of the mushrooms and the broth. It was the perfect way to wet my appetite. Truth be told, I could typically stop eating after just one bowl. The soup was always so filling and satisfying.

My friend Amy from Belly Full has just released her first cookbook, “Good, Fast Eats“. This book is all about simplicity. In this book, you will find quick and easy main dish meals like Vegetable Beef Stir-Fry, Easy Chickpea Curry, and desserts that will please any sweet tooth!

When I spotted the Egg Drop Soup in the cookbook, I knew I had to try it. I cannot tell you how easy this recipe is and it only takes 15 minutes! You CANNOT beat a 15-minute meal.

This recipe is made mostly with vegetable stock (Amy says to buy high-quality stock, although I used broth). Chicken stock will do, but the flavor will be changed) scallions, mushrooms, a few ingredients for flavor and of course, eggs.

I was a little concerned about whether or not my eggs would ribbon like Amy’s, but with her clear instruction, I had nothing to worry about.

Thankfully my kids do not like egg drop soup. I suppose that’s exactly why I chose this recipe. I knew I would be able to eat the entire pot by myself!

Red beans and rice makes a hearty and simple soup for those chilly nights. This soup is packed with vegetables, pasta and a meatballs! Creamy chicken and broccoli soup couldn’t be more satisfying! Everyone loves a good potato soup! This soup is creamy and loaded with good stuff!

Cheesy Meatball Parmesan Soup

CHEESY MEATBALL PARMESAN SOUP is the ultimate comfort food! Hearty Meatball Parm Soup topped with melted cheese and basil just might be the best soup you’ve had all year.

Ingredients

For the Meatballs:

1 lb. ground chuck – equals 22-1½ inch meatballs

¼ cup Parmesan cheese, grated

1/8 teaspoon red pepper flakes

½ teaspoon ground black pepper

½ teaspoon Italian seasoning

For the Soup:

2 tablespoons butter, unsalted

1 medium sweet yellow onion, diced

4 cups unsalted chicken broth

1 (28 oz.) can crushed tomatoes

1 tablespoon granulated sugar dissolved in 1½ cup hot water

2 tablespoons fresh basil, chopped

1 teaspoon Italian seasoning

1 teaspoon ground black pepper

2 teaspoons fresh oregano, chopped (or ½ teaspoon dried)

¼ teaspoon red pepper flakes

8 oz. uncooked small shell pasta, or your favorite small pasta

1/3 cup Parmesan cheese, grated

1 baguette sliced and toasted

4 cups shredded Italian cheese blend or shredded mozzarella

Instructions

For the Meatballs:

Combine all meatball ingredients in a large mixing bowl and gently mix together until ingredients are well combined. Shape into 1½-inch balls and set aside.

For the Soup:

In a Dutch oven or a large, heavy bottomed saucepan, heat olive oil and butter. Sauté the diced onion until it is translucent and soft. Add the minced garlic to the onion and cook 30 seconds more.

Add chicken broth, meatballs (we add them into the soup raw, without browning them. If you prefer to brown them, you can, but it's not necessary. Allowing them to cook into the soup adds some nice flavor!), crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano and red pepper flakes. Stir and bring to a boil. Reduce heat to simmer and cook 30 minutes.

Add the dried pasta. Simmer, and stir occasionally, until the pasta is cooked to Al denté (still a little firm) 10 minutes.

Add 1/3rd grated Parmesan cheese and stir. Cook over low heat until cheese has melted and soup has thickened.

Place bowls, evenly spaced, on a rimmed baking sheet. Ladle soup into oven-proof bowls, and top with ¼ cup shredded cheese. Broil until cheese is bubbly and melted. **Watch closely!


Winter Kale and Egg Soup

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 stalk of celery, chopped
  • 1 garlic clove, minced
  • 6 cups low-sodium vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 russet potatoes, peeled and cubed
  • 1/2 a bunch of kale (6 to 8 leaves)
  • 1 tablespoon lemon juice
  • 3 Duck Eggs
  • Kosher salt (1⁄2 tsp.) & fresh pepper (1⁄4 tsp.)
  • Parmesan cheese, grated, to taste

STEP 1
In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant.
STEP 2
Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer.
STEP 3
While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot.
STEP 4
Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender about 10 to 20 minutes.
STEP 5
Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed. To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup.
STEP 6
Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil.