Italian Egg-Drop Soup

serves 2-4
Recipe from cookthink

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. 

instructions

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.