(Italian Egg Drop Soup) Recipe

1. 1

   In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt.

2. 2

   Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed.

3. 3

   Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed.

4. 4

   You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.