prep time
5 Min
cook time
15 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 8 cups chicken stock
- yellow food coloring (optional)
- 4 large eggs beaten
- 1/3 cup shredded parmigiano reggiano
- 1 teaspoon grated nutmeg
- grated zest of 1 lemon
- fresh chopped chives for garnish
How To Make parmesan egg drop soup
-
Step 1Place 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.
-
Step 2Mix the beaten eggs with the Parmigiano Reggiano, nutmeg and lemon zest.
-
Step 3With the stock simmering whisk in the egg mixture and keep whisking for 2 minutes. Garnish with chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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