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Italian-Style “Egg Drop” Soup

Prep Time:  20 minutes

     Cook Time:  5-10 minutes

     Serves:  4

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.

Notes