Italian Egg Drop Soup Recipes

Steps:

• In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

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.

Steps:

• Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
• In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
• When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
• Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.