Servings: 3
Ingredients
- 6 Cups Chicken broth
- 1 Onion halfed
- 1 Leek halfed
- ¼ Cup shredded carrot finely diced
- 3 Eggs
- 3 Tbsp Bread Crumbs
- 1 dash Nutmeg optional
- ¼ Cup Prasley finely diced
Instructions
- Bring broth, onion, and leek to a boil in a sauce pan. Add carrot and bring to a low boil for 10 minutes.
- While the broth is simmering, make egg mixture by whisking the eggs, bread crumbs, a dash of nutmeg, and parsley in a bowl.
- After 10 minutes of simmering remove the onion and leek from the broth. Bring back to a low boil and vigorously whisk in the egg mixture. Once all of the egg mixture is in, reduce heat to low.
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