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Submitted by: Bev Fisher from Mesa, AZ
Originally shared on the web 05/14/2015

8 c. chicken broth
1-1/2 lbs. fresh kale, ribs discarded and leaves finely chopped
1/2 c. onion, minced
4 eggs, beaten
1/4 c. lemon juice
Garnish: shredded Parmesan cheese

Bring broth to a boil in a heavy saucepan over medium heat. Add kale and onion. Reduce heat to medium-low and simmer until kale is tender, about 20 minutes. Remove pan from heat; allow mixture to cool to room temperature. Once cooled, whisk together eggs and lemon juice in a bowl; whisk into soup. Warm soup over very low heat; do not boil. Ladle soup into bowls. Serve with Parmesan cheese on the side. Makes 4 servings.