How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Egg Drop Soup with Spring Greens?

You need 9 ingredients. The key ingredients include: 6 cups vegetable stock, 1 cup cleaned, trimmed and chopped dandelion greens, 1 cup cleaned, trimmed and chopped arugula leaves, 1 cup cleaned, trimmed and chopped sorrel leaves, and more.

Is Egg Drop Soup with Spring Greens suitable as soups & stews?

Yes, Egg Drop Soup with Spring Greens falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Egg Drop Soup with Spring Greens?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Drop Soup with Spring Greens Recipe

Name: Egg Drop Soup with Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable stock; 1 cup cleaned, trimmed and chopped dandelion greens; 1 cup cleaned, trimmed and chopped arugula leaves; 1 cup cleaned, trimmed and chopped sorrel leaves; 1 cup fresh peas, blanched, or frozen peas, thawed; Salt and freshly ground black pepper to taste; 3 large eggs, well beaten; 1/4 cup grated parmesan cheese for garnish; 1/4 cup crumbled feta cheese for garnish

Warm up with this hearty Egg Drop Soup with Spring Greens recipe. Made with vegetable stock, dandelion greens, arugula and sorrel leaves. Easy step-by-s…

This Egg Drop Soup with Spring Greens relies on simple, everyday ingredients such as vegetable stock and large eggs, well beaten. It comes together quickly and makes 4 servings, at about 233 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

6 cups vegetable stock
1 cup cleaned, trimmed and chopped dandelion greens
1 cup cleaned, trimmed and chopped arugula leaves
1 cup cleaned, trimmed and chopped sorrel leaves
1 cup fresh peas, blanched, or frozen peas, thawed
Salt and freshly ground black pepper to taste
3 large eggs, well beaten
1/4 cup grated parmesan cheese for garnish
1/4 cup crumbled feta cheese for garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
233 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Egg Drop Soup with Spring Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions