Meal Type: Lunch

Prep Time: 10 min.

Cooking Time: 15 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: Chinese

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Ben S. - See All My Recipes

1. Boil the stock.

2. Add the butter, mint, basil, coriander and parsley and cook 5 minutes.

3. Beat the eggs with the salt and pepper. Pour mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump.

4. The soup will be thick and very flavorful. When serving, add Parmesan cheese to taste.

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Dietary Notes:

This Herb and Egg Soup recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.

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