Raggedy Soup

  • Makes4 to 4 servings

Jared says he would make this soup even if he didn't like it - just to watch it cook.


  • 3 eggs

  • 1/4 cup grated Parmesan

  • 2 tsp finely chopped parsley

  • 6 cups chicken broth, (homemade, canned or cubed)


  • Crack the eggs into a small bowl and beat them together with the Parmesan cheese and the parsley. Meanwhile, in a saucepan, bring the chicken broth to a boil over high heat.

  • While you stir the boiling broth, have your young assistant pour the egg mixture into the soup in a steady stream. Keep stirring as the broth simmers - another 2 or 3 minutes. Doesn't it look raggedy?

  • Adjust the seasoning with salt and pepper and serve immediately.

This article was originally published on Apr 01, 1997