Italian Egg Drop Soup With Meatballs
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb ground turkey, preferably thighs
- 1 cup seasoned Italian seasoned breadcrumbs
- 6 large eggs
- 1⁄2 cup parmesan cheese, plus more for serving
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 6 cups chicken broth
- 1 head escarole, coarsely chopped
- 1 lemon, cut into wedges
directions
- In a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper. Roll the mixture into 3/4-inch meatballs and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. Pour in the broth, increase the heat to high and bring to a boil. Add the meatballs and return to a boil. Lower the heat and simmer until the meatballs are cooked through, about 10 minutes. Stir in the escarole.
- In a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside. Stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper. Serve with more parmesan and the lemon wedges.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!