Lemon Egg Drop Soup

1. 1

   Bring broth to a boil in a 3 quart saucepan over medium heat.

2. 2

   In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth.

3. 3

   Lower heat; add egg mixture, stirring constantly.

4. 4

   Cook over low heat, stirring until heated through.

5. 5

   (Don't boil!

6. 6

   Eggs will curdle.)

7. 7

   Remove from heat and stir in lemon zest.

8. 8

   Ladle into serving bowls and sprinkle each serving with a little Parmesan.

No additional tips available.