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Ingredients35 m servings 180
Original recipe yields 4 servings
- Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
- Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 180 calories; 4.7 26 9.8 146 1272 Full nutrition
ReviewsRead all reviews 2
I followed the recipe almost exact, except I only had 4 cups of chicken broth instead of 5 cups. It was pretty easy to make. I liked the consistency of the soup with the beaten eggs added, but...