Italian-Style “Egg Drop” Soup
This is one soup that is at its best right after you make it. And since the cooking time is brief, it’s perfect for lunch on a bitter winter day.
Ingredients
4 cups chicken stock
2 large eggs
3 Tbsp. Sartori BellaVitano Gold, or other hard Italian-style cheese
2 Tbsp. panko-style breadcrumbs
2 Tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh rosemary
1 1/2 tsp. minced garlic, pressed to a paste with the flat of a knife
Salt and pepper
1-2 tsp. grated lemon zest
Directions
1
Heat stock in a medium saucepan to a simmer. Whisk eggs, cheese, breadcrumbs, herbs and garlic in a bowl. Whisk the mixture into the simmering stock and continue to whisk for a minute or so.
2
Season with salt and pepper to taste. Serve each bowl sprinkled with lemon zest.
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