Italian Egg Drop Soup
"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."
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
2-4
ingredients
- 2 eggs
- 1⁄2 cup seasoned breadcrumbs
- 1⁄2 cup grated Italian cheese
- 6 cups chicken stock
directions
- In a medium bowl, whisk the eggs.
- Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.
- Bring the stock to a boil and add chicken if desired.
- Stir in the egg batter in a slow steady stream.
- The batter will form fine, light flakes.
- Simmer the soup for 5 minutes.
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Reviews
-
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.
RECIPE SUBMITTED BY
Although I am Italian, I love to cook many different foods. My husband and I had a very successful restaurant in our small historic town and we would do many different specialty night. I had a chef, but most of the menu items were things I have grown up eating or have made throughout my life time. I love entertaining and feeding people. I have two young grandchildren who I enjoy. Cooking runs in the family. From the time I was born I remember going to my "nonna's" for Sunday Italian meals. Homemade everthing. She and my mother and aunt would spend hours preparing the food.
