1/4 cup tiny bow tie macaroni
2 (13 3/4 oz.) cans chicken broth
2 tsp. snipped parsley
1 slightly beaten egg
2 tbls. grated Italian cheese
In sauce pan, stir bow ties into chicken broth; bring to boil; reduce heat, simmer covered for 10 to 15 minutes until pasta is tender. Mix together egg, parsley, and cheese. Gradually pour egg mixture into simmering broth, whipping gently with wire whisk or fork until blended. Serve immediately. Serves 6.
This is very simple to make and quite delicious - similar to Chinese egg drop soup. Enjoy!
Dick Tidrow truly knows the highs and lows of baseball. He began his MLB career in 1972 with the Cleveland Indians before being traded to the New York Yankees. He was on both of New York's World Series winning teams in the late 70s, before being traded to the Chicago Cubs. Talk about going from the Penthouse to the Outhouse.
Tidrow toiled with the Cubs for four years before being traded to the White Sox. 1983 would turn out to be Tidrow's sole season on the southside, but he was back in the high life as part of a division winning squad. After 1983, Tidrow pitched one more season, with the Mets.
Currently a scouting director with the San Francisco Giants, success seems to follow him wherever he goes (except to the Cubs, where no one succeeds, ever).
Primarily a setup man and spot starter, Tidrow's "high kick and sidearm delivery anticipated the style of Dennis Eckersley," according to his Wikipedia entry.
Tidrow was nicknamed "Dirt" because of his ability to get his uniform dirty routinely, despite being a pitcher. His recipe here is anything but. It's a surprisingly light and delicately flavoured soup.
Most of the ingredients are things you are likely to have around the kitchen, and it is easy to whip up a pot. I'd hesitate to start tinkering with this recipe, it's just that good as it is.
FINAL SCORE - A great, light soup dish - the last thing you'd expect from a guy named "Dirt."