Italian Egg-Drop Soup
serves 2-4
The thin stream of egg drizzled into the hot broth is so pretty, and develops a wonderful silken texture. You can thinly slice the spinach like the basil to form a more even distribution of green. Parmesan adds that distinctly Italian flavor.
6 cups low-sodium chicken broth
3 large eggs, beaten
1 tablespoon milk
3 tablespoons freshly grated parmesan
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest
1/2 pound baby spinach
8 basil leaves, thinly sliced
1/8 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
prep: 10 minutes
total: 30 minutes
large pot
medium bowl
whisk
grater (or zester)
1. In a large pot, bring the chicken broth to a gentle simmer over medium-high heat.
2. Meanwhile, prep the other ingredients. Beat the eggs in a medium bowl with the milk, parmesan and parsley.
3. Once the broth is gently simmering, add the lemon zest. Whisk the broth vigorously. While the broth is swirling around in a circle, slowly dirzzle in the beaten egg mixture in a thin stream so that it forms ribbons in the broth.
4. Next, gently stir in the spinach and basil. Bring the soup to a quick boil then immediately take the pot off the heat and stir in the nutmeg and black pepper. Taste for seasoning and serve.
2. Meanwhile, prep the other ingredients. Beat the eggs in a medium bowl with the milk, parmesan and parsley.
3. Once the broth is gently simmering, add the lemon zest. Whisk the broth vigorously. While the broth is swirling around in a circle, slowly dirzzle in the beaten egg mixture in a thin stream so that it forms ribbons in the broth.
4. Next, gently stir in the spinach and basil. Bring the soup to a quick boil then immediately take the pot off the heat and stir in the nutmeg and black pepper. Taste for seasoning and serve.
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