Best 3 Italian Egg Drop Soup Recipes

STRACIATELLA SOUP (ITALIAN EGG DROP SOUP)

Steps:

• Bring stock to a boil in a large saucepan.
• Beat together eggs, Parmesan cheese and parsley in a bowl.
• Reduce heat to low on stock and drizzle egg mixture into stock.
• Simmer, stirring until eggs are set.
• Season with salt and pepper.

STRACCIATELLA-ITALIAN EGG DROP SOUP

Steps:

• Chop fresh spinach and set aside.
• Whisk eggs, salt, pepper, and Parmesan cheese together and set aside.
• Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate.
• When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth.
• When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2 to 3 minutes.
• Serve immediately; garnish with additional Parmesan cheese if desired.
• Tip
• Add egg noodles or fettuccini to this traditional soup for a hearty meal. Instead of spinach, you can also use other leafy green vegetables, like kale or swiss chard.
• Nutritional Information
• Serving size: 1 serving
• Calories: 110
• Fat: 3g (28% calories from fat)
• Cholesterol: 91mg
• Sodium: 639mg
• Total Carbohydrate: 3g
• Dietary Fiber: trace
• Protein: 16g

ITALIAN EGG-DROP SOUP

Steps:

• In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
• Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.