ITAL­IAN EGG-DROP SOUP

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 10 MIN­UTES COOK 10 MIN­UTES

2 litres chicken stock ¼ tea­spoon ground nut­meg 375g packet veal tortellini 4 eggs ½ cup finely grated parme­san, plus ex­tra to serve 1 ta­ble­spoon chopped fresh flat-leaf pars­ley leaves, plus ex­tra to serve 1½ cups finely shred­ded savoy cab­bage 2 ta­ble­spoons lemon juice

1 Bring stock and nut­meg to the boil in a large saucepan over high heat. Add pasta. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til al­most ten­der. 2 Mean­while, whisk eggs, parme­san and pars­ley in a medium jug. Sea­son with salt and pep­per. 3 Add cab­bage to soup. Re­duce heat to low. While stir­ring the soup con­stantly, slowly pour in egg mix­ture. Cook for 1 minute or un­til egg just sets. Stir in lemon juice. Sea­son with salt and pep­per. 4 Serve soup topped with ex­tra parme­san and pars­ley. NU­TRI­TION: (per serve) 1880kj; 16.4g fat; 6.2g sat fat; 24.8g pro­tein; 46.8g carbs; 4.3g fi­bre; 250mg chol; 2881mg sodium.

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