Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 123kcal
Egg Pasta Soup
Ingredients
- 2 stalks stalks celery (chopped (about 1 cup))
- 1 small leek (ends trimmed and chopped)
- 1 tsp (2 cloves) of garlic (minced)
- 2 tsp salt
- 8-10 cup of water
- 6 large large eggs
- 6 oz gluten free spaghetti (broken into small pieces)
Instructions
- Heat oil in a large stock pot over medium heat. Add celery, leeks, and garlic and sauté for 3-5 minutes, until fragrant. Add water and salt and bring to a boil.
- Break 6 eggs and cut through the yolks a few times with a knife (do not scramble). Remove from heat and s l o w l y pour eggs into soup (it will feel painfully slow if you’re doing it right) while stirring gently. You want the eggs to form a ribbon, not big clumps.
- Return pot to heat and bring back to a boil. Add in spaghetti pieces and cook until tender, about 11-13 minutes (or according to cook time on package). Adjust salt if need be.
- Serve hot.
Note
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free (depending on pasta choice), dairy free, soy free, corn free, nut free, and low in salicylates. It is also vegetarian.
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