EGG DROP SOUP, ITALIAN-STYLE

This is one soup that is at its best right after you make it. Since the cooking time is brief, it’s perfect for lunch on a bitter Lake Michigan winter’s day. And since the ingredients are simple, a rich-flavored, from-scratch poultry stock really makes the difference here.

By / Photography By Carole Topalian | November 13, 2017

Ingredients

  • 4 cups chicken stock
  • 2 large eggs
  • 3 Tbsp. Sartori BellaVitano Gold or other hard Italian-style cheese
  • 2 Tbsp. breadcrumbs
  • 2 Tbsp. chopped fresh parsley
  • 1 1/2 tsp. chopped fresh rosemary
  • 1 1/2 tsp. minced garlic, pressed to a paste with the flat of a knife
  • Salt and pepper
  • 1-2 tsp. grated lemon zest

Instructions

Heat stock in a medium saucepan to a simmer. Whisk eggs, cheese, breadcrumbs, herbs and garlic in a bowl. Whisk the mixture into the simmering stock and continue to whisk for a minute or so. Season with salt and pepper to taste. Serve each bowl sprinkled with lemon zest.

Ingredients

  • 4 cups chicken stock
  • 2 large eggs
  • 3 Tbsp. Sartori BellaVitano Gold or other hard Italian-style cheese
  • 2 Tbsp. breadcrumbs
  • 2 Tbsp. chopped fresh parsley
  • 1 1/2 tsp. chopped fresh rosemary
  • 1 1/2 tsp. minced garlic, pressed to a paste with the flat of a knife
  • Salt and pepper
  • 1-2 tsp. grated lemon zest