Italian Birth Broth
- 3 eggs
- 1 litre chicken broth
- Whisk the eggs. In a large skillet, fry them, forming a very thin omelette.
- Once cooked, set the eggs aside to cool.
- Meanwhile, pour the stock into a saucepan to warm.
- As the broth heats up, slice the omelette into tiny squares or shreds.
- Mix the egg pieces into a hot pot of broth.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.