Italiano Egg Drop Soup

Deb Rosdahl


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 :-)

pinch tips: How to Slice & Mince Vegetables Like a Pro





5 Min


10 Min


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)

Directions Step-By-Step

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.
Meanwhile, whisk the eggs in a separate bowl until well blended. Then add the parmesan to the egg and stir.
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.
Just before serving stir in the Italian parsley and fresh ground black pepper.
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