Italian Egg Drop Soup

1. 1

   In a medium bowl, whisk the eggs.

2. 2

   Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.

3. 3

   Bring the stock to a boil and add chicken if desired.

4. 4

   Stir in the egg batter in a slow steady stream.

5. 5

   The batter will form fine, light flakes.

6. 6

   Simmer the soup for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.