Italian Egg Drop Soup


Photo: Frank Fariello
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Ingredients

6 cups vegetable, chicken, veal, or 1 teaspoon dried oregano crushed
(or 1 tbspn fresh oregano)
2 eggs
3 teaspoons freshly-grated Parmesan cheese
2 tablespoons grated dry bread crumbs
1 garlic clove pressed

Preparation

1
Beat the eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add the crushed oregano, reduce the heat, and let simmer for 10 minutes.
2
Increase the heat to medium, then stir the egg mixture into the stock with a long wooden spoon, so as to cause long egg strands.
3
Serve immediately, garnishing with fresh oregano or parsley - or by floating a round, paper thin lemon slice on top.
4
Serve hot to 4 to 6 people.
5
Comments: Like Stracciatelle, this Italian egg soup can serve as a light opener to spur the appetite.

Tools

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Tags:

European
stew
Mediterranean
Italian
soup

Yield:

4.0 servings

Added:

Monday, November 30, 2009 - 2:55pm

Creator:

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