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    You are in: Home / Recipes / Italian Egg Drop Soup Recipe
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    Italian Egg Drop Soup

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    DonnaMaria's Note:

    This soup could not be any easier. My family has been making this for years. My grandmother and mom would always have a pot of chicken stock cooking. I make this with can stock for a quick week night lite fare. This and a salad and you have a meal. If making stock from scratch, add about 2 cups of the cooked chicken to the soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 eggs
    • 1/2 cup seasoned breadcrumbs
    • 1/2 cup grated Italian cheese
    • 6 cups chicken stock

    Directions:

    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.

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    Ratings & Reviews:

    • on March 28, 2013

      35

      I made half the recipe with canned broth. It was ok but I felt it needed something more to make it interesting. Thanks for sharing. Made for PAC 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Egg Drop Soup

    Serving Size: 1 (398 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 439.3
     
    Calories from Fat 135
    30%
    Total Fat 15.0 g
    23%
    Saturated Fat 4.1 g
    20%
    Cholesterol 233.1 mg
    77%
    Sodium 1297.2 mg
    54%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 1.2 g
    4%
    Sugars 13.4 g
    53%
    Protein 28.0 g
    56%

    The following items or measurements are not included:

    Italian cheese

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