Egg Pasta Soup
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.
- Amount Per Serving
- Calories 123
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.