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Yield
about 3 quarts

How to Make It

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.

Oxmoor House Homestyle Recipes

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