Italiano Egg Drop Soup

Deb Rosdahl

By
@milwife05

As we do not care for the oriental foods that much...I decided to make this soup and gave it an Italian flare! It really is a quick and delicious soup that I make for dinner or lunch and serve with a few crackers or toasted cheese. And believe it or not it really does keep you satisfied for a long time, which is a real diet plus. Truly a family fav! Enjoy :-)


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Comments:

Serves:

2-4

Prep:

5 Min

Cook:

10 Min

Ingredients

6-8 c
low-sodium chicken broth
3 Tbsp
juice from a fresh lemon
1 clove
fresh garlic (finely grated)
2 tsp
sea salt (optional)
4 Tbsp
coarsely shredded parmesan cheese
1 Tbsp
italian flat-leaf parsley (finely chopped)
1-2 pinch
freshly ground black pepper
chives for garnish (optional)
3-4
eggs

Directions Step-By-Step

1
In a medium or large pot add the chicken broth, lemon juice, garlic, and sea salt and heat to a simmer over medium heat. Usually takes about 3-4 min.
2
Meanwhile, whisk the eggs in a separate bowl until well blended. Then add the parmesan to the egg and stir.
3
Now take the egg mixture and slowly in a circular motion pour over the broth to create ribbons or rags. Cook an additional minute or until the eggs are set.
4
Just before serving stir in the Italian parsley and fresh ground black pepper.
5
Serve in a pretty soup cup or bowl and garnish with additional parmesan or chives with crackers, bread, or toasted cheese sandwiches.

About this Recipe

Course/Dish: Soups, Other Soups
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #delish, #Egg, #drop