1/4 cup olive oil
4 tablespoons beef stock
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried oregano
1/2 teaspoon Italian seasoning
1 pinch paprika
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon black pepper
1 egg
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 1/2 cups chicken broth
1/2 teaspoon dried oregano
Heat oil in 10-inch skillet over medium heat. Add beef stock, oregano, basil, oregano, Italian seasoning, paprika, salt, sage and black pepper; cook, stirring occasionally, for 2 to 3 minutes. Transfer to pan and sprinkle with egg. Heat water in boiling water over medium heat. Ladle soup down slowly, stirring occasionally.
Pour broth into skillet with pan juices; bring to a boil. Boil, stirring occasionally, for 2 to 3 minutes. Remove from heat and pour into pan. Sprinkle with oregano and basil. Stir well and simmer about 30 minutes.