This Italian Egg Drop Soup is so easy and delicious and perfect for cold weather. If you want to make it heartier, you can add pastina such as orzo, ditalini, or stellini. You can also add protein with the addition of chick peas or other beans.
We talk you through this recipe on Episode 217 of our podcast. If you enjoy this Italian Egg Drop Soup, you may also enjoy our recipes for Vegetable Soup with Egg Dumplings and Potato Noodle Egg Stew.
Ingredients
6 cups chicken or vegetable stock
4 large eggs, room temperature
½ – 1 teaspoon finely grated lemon zest, optional
4 ounces (1 cup) finely grated Parmigiano-Reggiano cheese
5-6 handfuls arugula, baby spinach, baby kale, or cress, roughly chopped
Instructions
In a 2-quart pot or saucepan over medium heat, bring the broth to a simmer.
Whisk together the eggs and 3/4 cup of the Parmigiano cheese until well combined, save the remaining 1/4 cup of cheese to sprinkle on top when you serve.
Stir the chopped arugula into the simmering chicken broth and cook until the greens are heated through and wilting, about 5 minutes. Stir in the lemon zest, if using.
Slowly pour the egg mixture into the soup. Gently stir once or twice. Simmer, uncovered, for a couple of minutes without stirring, until the eggs are set. They will float on top of the broth in a soft mass. Gently break up the eggs into soft clumps. Serve hot with remaining cheese sprinkled on top.