Recipe by DOREENB
"A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving."
Watch video tips and tricks
1 (3 pound)
uncooked white rice
baby spinach, chopped
grated Romano cheese
ground black pepper
3 (14 ounce) cans
eggs, lightly beaten
I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different:
1) I only had chicken breast on hand, so I boiled two large ones whole with veggies like step one says to, but I added chicken bouillon because I didn't have the carcass to provide flavor.
2) Instead of cooling the broth and blending it with a portion of veggies, I put all the veggies in at the beginning. Then after 45 min. I scooped out about 1/2 the veggies and just blended them with a hand mixer and then added it back into the soup along with the chicken after I chopped them into small pieces.
3) In step four, it calls for 3 cans of broth to pour the eggs into, but I only used about 1 1/2 cans and I had more than enough liquid in my soup.
One more thing... b/c I used bouillon for flavor in step one, it was a little salty, so I would omit the salt if I made it this way again.
I am an experienced cook and did not find this recipe very flavorful. It was bland and missing something. Not sure where the egg is in the picture, but in my dish there was ALOT of egg all over the top of the soup (floating). This made the appearance unappealing.
Excellent. I've made this many times now. Perfect the way it is.
I used this recipe as a base and made quite a few adjustments just to make the soup a little thicker and with some more substance. I also added more lemon juice. The extra lemon juice really helps brighten up this soup. Overall a very good soup for a different spin on chicken.
Used Filini pasta (mini noodles) instead of rice; used less salt; more spices; added chopped spinach at the end; with mushrooms for a FANTASTIC soup! Served with fresh french bread from this site.. DELISH!
I did not use the 3 cans chicken broth and reduced the carrots down to 7 and celery down to 4 due to the reduced amount of liquid. I also reduced the eggs down to 3. Delicious
pretty good, makes lots of soup.
Wonderful recipe! I have used this receipe may times it was my mother"s recipe too except she skipped the carrots.She got it from the old country.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 104
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple herb-rubbed roast chicken, Italian-style.
See how to make a quick and creamy chicken pasta that's a twist on shrimp scampi.
Discover the secret to Chef John’s perfect chicken parmesan.