Escarole, cut into chiffonade, or fresh spinach or romaine lettuce
1/2 Tasse
parmesan grated
die Zubereitung:
Bring broth to a boil. Add greens and bring back to a simmer
Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
Ladle into soup bowls and sprinkle Parmesan over top.
