1 small onion, diced
1 clove garlic, minced or pressed
2 tbsp olive oil
1 pound thin-skinned red potatoes, diced
1/2 pound carrots, peeled and thinly sliced
7 cups chicken broth
8 oz tomato sauce
10 oz frozen green peas
6 large eggs
1/2 cup chopped parsley
Using a 5 – 6 quart pan, cook the onion and garlic in olive oil over medium heat, until the onion is soft and slightly browned, 5 – 10 minutes.
Add the potatoes, carrots, broth, and tomato sauce. Simmer, covered, until the potatoes are just tender, about 20 minutes.
Stir in the peas and heat the broth to just below a simmer. Gently break the eggs, 1 at a time, into the soup, spacing them so they don’t touch each other. Cook until the eggs are set to your taste, 3 – 5 minutes for soft yolks.
Transfer the eggs to individual soup bowls, using a slotted spoon. Divide the soup between the bowls and sprinkle with parsley.
Serves 6, about 11 cups of soup.