Italian egg drop soup

Italian egg drop soup

By
From
Encyclopedia of Food and Cookery
Serves
6

In many different parts of the world, egg is added to clear broth to make a light, nourishing soup. This Italian version has a fluffy, creamy texture – with cheese for extra flavour.

Ingredients

Quantity Ingredient
1.5 litres beef or chicken stock
freshly ground black pepper
3 eggs, separated
4 tablespoons parmesan cheese, grated
nutmeg
salt

Method

  1. Heat stock in a large saucepan and season with salt and pepper. Beat egg whites until they form soft peaks; beat yolks lightly. Combine whites and yolks with cheese and a few gratings of nutmeg.
  2. When soup boils, stir in egg mixture, then remove from heat and serve immediately. Pass a basket of crusty bread.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again