ITALIAN EGG-DROP SOUP
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.