Italian Egg Drop Soup - Molto Bene!
Italian Egg Drop Soup
I was raised on this Italian Egg Drop Soup. It is Induction friendly and very customizable to your taste: Serves 2 (Or one that's really hungry!) 3 Chicken Broth Boullion Cubes 3 Cups of Water 1/4 Cup Chopped Spinach (frozen is perfect) 1- 2 beaten eggs 2-4 Tablespoons of Grated Parmesan Cheese Heat water, boullion and spinach to boiling. Make sure the cubes are dissolved. When broth is at a rolling boil, pour the beaten eggs in very slowly while stirring the broth in a "whipping" fashion. This breaks the egg up into small pieces. Boil for another 1 minute and it's done! Serve with the Parmesan cheese sprinkled on top. Molto Bene! |
try the same thing but using Broccli Rab. I also change up the cheeses (asiago, parmesiano reggiano, ect.)
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oohh this sounds yuuuum -=snag=-
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I forgot, you can also use 2 cans of chicken broth in place of the boullion. That's actually better and lower in sodium. Asiago cheeze is nummy in this as well
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wow, this is a pretty old thread...but the soup is still good. :wave:
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Italian Egg Drop
Add a tablespoon of fresh squeezed Lemon juice to make this rock even more! :lol:
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that sounds delicious! with parmesan? mmm good! I love asian style I think I'm going to like this even more.
thanks for the recipe. |
I had this for lunch, today. Thanks for posting - it was wonderful!
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