Italian Egg drop soup: a tasty, simple, quick and easy recipe that has so much flavor and is also a healthy choice.
6 cups vegetable stock
1 cup swiss chard, washed, blanched and chopped
3 eggs organic, free range
1/4 cup Parmigiano Reggiano (or Grana Padano) freshly grated
a pinch nutmeg
a pinch dried parsley (or 1 tsp fresh, chopped)
salt and pepper to taste