Low Carb Marche Wedding Soup Recipe

Ingredients:

10 cups Mother’s Broth or canned low-sodium chicken broth
1/4 cup white wine
salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons water
1 cup freshly grated Parmigiano-Reggiano cheese
Shredded zest of 1/2 large lemon
Pinch of freshly grated nutmeg

Preparation:
In a 4-quart saucepan, simmer the broth and wine for 5 minutes, partially covered. Season to taste.

Meanwhile, in a bowl, blend the eggs, water, cheese, lemon zest, nutmeg and about 1/8 teaspoon pepper.

Take the soup off the heat. With a fork, gently stir in the egg mixture with long slow strokes until it firms into pale shreds floating in the broth. The long strokes lengthen the shreds slightly. This should take 10 to 15 seconds.

There will be a moment when the Parmigiano and lemon release their fragrances, enjoy it. Quickly taste the soup for seasoning and serve it while it’s still very hot and fragrant.

More Low Carb Soup Recipes Below:

Low Carb Soup Recipes
Baked Fauxtato Soup
Broccoli-Cheese Soup
Cabbage & Ground Beef
Cabbage Soup
Clam Chowder
Cream of Almond Soup
Cream of Chicken Soup
Cream of Mushroom Soup
Crock Pot Chicken Soup
Curried Red Pepper Soup
Egg Drop Soup
Hot & Sour Soup
Instant Cream of Mushroom Soup
Leftover Chicken Stock
Marche Wedding Soup
Mother'sBroth
Mulligatawny Soup
New England Clam Chowder
Pizza Soup