MENU
 
 
 
 

  • Italian Egg Drop Soup

    0 votes
    Italian Egg Drop Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 c. vegetable, chicken, veal, or possibly beef stock
    • 1 tsp dry oregano crushed (or possibly 1 tbspn fresh oregano)
    • 2 x Large eggs
    • 3 tsp freshly-grated Parmesan cheese
    • 2 Tbsp. grated dry bread crumbs
    • 1 x garlic clove pressed

    Directions

    1. Beat the Large eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add in the crushed oregano, reduce the heat, and let simmer for 10 min.
    2. Increase the heat to medium, then stir the egg mix into the stock with a long wooden spoon, so as to cause long egg strands.
    3. Serve immediately, garnishing with fresh oregano or possibly parsley - or possibly by floating a round, paper thin lemon slice on top.
    4. Serve warm to 4 to 6 people.
    5. Comments: Like Stracciatelle, this Italian egg soup can serve as a light opener to spur the appetite.

    Similar Recipes

    Leave a review or comment