Tomato-Egg Soup Recipe
Created by Ruth Paget
Chef
Lee’s Restaurant in Marina (California) used to do a Tomato-Egg Flower soup in
the 1990s that I loved as a starter. I
recreated something similar at home that does not use the same ingredients and
is more Italian than anything else. It
retains the nutritious egg in the recipe though.
Serves
4
Ingredients:
-1
(12-ounce) can chicken broth
-8
cups water
-2
tablespoons tomato paste
-1
cup macaroni pasta
-2
beaten eggs
-1
tablespoon oregano
Steps:
1-Place
chicken broth, water, tomato paste, and pasta in a soup pot.
2-Bring
soup to a boil and let boil for 30 minutes.
3-Remove
soup from heat. Mix in beaten eggs and
oregano till they form threads.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
