parmesan egg drop soup

serves 2-4
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For parmesan egg drop soup

  • 8 c
    chicken stock
  • yellow food coloring (optional)
  • 4 lg
    eggs beaten
  • 1/3 c
    shredded parmigiano reggiano
  • 1 tsp
    grated nutmeg
  • grated zest of 1 lemon
  • fresh chopped chives for garnish
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How To Make parmesan egg drop soup

  • 1
    Place the chicken stock and food coloring if using in a large stock pot. Bring to a boil and reduce heat and simmer 10 minutes to reduce a bit.
  • 2
    Mix the beaten eggs with the Parmigiano Reggiano, nutmeg and lemon zest.
  • 3
    With the stock simmering whisk in the egg mixture and keep whisking for 2 minutes. Garnish with chives.

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