Italian Vegetable Soup With Eggs
|Small onion||1 , diced|
|Garlic||3 Clove (15 gm), minced / mashed|
|Olive oil||2 Tablespoon|
|Thin skinned red potatoes||1 Pound, scrubbed and diced|
|Carrots||1⁄2 Pound, peeled and thinly sliced (2 Medium Size)|
|Regular strength chicken broth||7 Cup (112 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Frozen peas||10 Ounce (1 Package)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
In a 5- to 6-quart pan, cook the onion and garlic in oil over medium heat, stirring occasionally, until the onion is soft and slightly browned, about 10 minutes.
Add the potatoes, carrots, broth, and tomato sauce.
Simmer, covered, until the potatoes are just tender when pierced, about 20 minutes.
Stir in peas.
Heat broth to just below simmering.
Gently break the eggs, 1 at a time, into the soup, spacing them so they don't run into each other.
Cook until eggs are set to your liking, 3 to 5 minutes for soft yolks.
With a slotted spoon, gently transfer each egg to a soup bowl.
Divide the soup equally among the bowls and sprinkle parsley over the top.