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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 eggs |
1/4 cup soft breadcrumbs |
1 tablespoon chopped fresh parsley |
1/8 teaspoon ground nutmeg |
2 quarts chicken broth |
1 (15-ounce) can asparagus spears, drained and chopped |
1 (8.5-ounce) can green peas, drained |
Directions:
1. Combine eggs, breadcrumbs, parsley, and nutmeg in a large Dutch oven; beat well. Gradually stir in chicken broth; bring to a boil. Reduce heat to low; stir in asparagus and peas. Simmer, stirring constantly, 10 minutes or until vegetables are thoroughly heated. Ladle into individual soup bowls; serve immediately.
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