Italiano Egg Drop Soup
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- 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)
1In 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.
2Meanwhile, whisk the eggs in a separate bowl until well blended. Then add the parmesan to the egg and stir.
3Now 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.
4Just before serving stir in the Italian parsley and fresh ground black pepper.
5Serve in a pretty soup cup or bowl and garnish with additional parmesan or chives with crackers, bread, or toasted cheese sandwiches.