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Egg Soup

Yield about 3 quarts


  • 2 eggs
  • 1/4 cup soft breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1/8 teaspoon ground nutmeg
  • 2 quarts chicken broth
  • 1 (15-ounce) can asparagus spears, drained and chopped
  • 1 (8.5-ounce) can green peas, drained

How to Make It

  1. Combine eggs, breadcrumbs, parsley, and nutmeg in a large Dutch oven; beat well. Gradually stir in chicken broth; bring to a boil. Reduce heat to low; stir in asparagus and peas. Simmer, stirring constantly, 10 minutes or until vegetables are thoroughly heated. Ladle into individual soup bowls; serve immediately.

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