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italiano egg drop soup

(1 rating)
milwife05 avatar
Recipe by
Deb Rosdahl
@milwife05
Fredericksburg, VA

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 :-)

(1 rating)
yield 2 -4
prep time 5 Min
cook time 10 Min

Ingredients For italiano egg drop soup

  • 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)
  • 3-4
    eggs

How To Make italiano egg drop soup

  • 1
    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.
  • 2
    Meanwhile, whisk the eggs in a separate bowl until well blended. Then add the parmesan to the egg and stir.
  • 3
    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.
  • 4
    Just before serving stir in the Italian parsley and fresh ground black pepper.
  • 5
    Serve in a pretty soup cup or bowl and garnish with additional parmesan or chives with crackers, bread, or toasted cheese sandwiches.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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