Egg Ribbon Soup

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

When you want something quick and light as well as nourishing, this tasty soup is just the ticket.


  • 6 cups chicken broth
  • 4 eggs or 8 egg whites


  1. Bring the broth to a boil in a medium-size saucepan over medium heat.
  2. Meanwhile, lightly beat the eggs in a mixing bowl. Rinse, stem, and chop the fresh greens, or drain the frozen spinach well.
  3. Add the greens to the broth and bring the liquid back to a simmer.
  4. Whisking constantly, pour the beaten eggs into the soup. The eggs will curdle into r