- 3 cups chicken broth
- 1⁄2 lb escarole, shredded
- 1 egg
- 1 tablespoon parmesan cheese, grated
- salt and pepper
Directions See How It's Made
- In a medium saucepan, bring broth to a boil over medium high heat.
- Add escarole and cook for 2 minutes until just tender.
- Reduce heat to medium low. Beat egg and cheese together in a cup.
- Add top broth in a slow, thin stream, beating with a fork to break up shreds.
- Season with salt and pepper. Simmer for 1 minute.