Italian Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 cans (10.75 oz) Chicken Broth or Vegetable Stock 3 large eggs1/3 cup Pecorino Romano Cheese, freshly grated1/4 tsp salt 1/4 tsp black pepper
1. In 4-quart covered saucepan, heat broth to a simmer.
2. Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, romano cheese, salt, and pepper until combined.
3. Drizzle egg mixture from measuring cup into simmering broth, gently stirring just until egg shreds are set.
4. Ladle soup into warm bowls, sprinkle with more cheese and serve immediately.
Serving Size: makes 4 cups
2. Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, romano cheese, salt, and pepper until combined.
3. Drizzle egg mixture from measuring cup into simmering broth, gently stirring just until egg shreds are set.
4. Ladle soup into warm bowls, sprinkle with more cheese and serve immediately.
Serving Size: makes 4 cups
Nutritional Info Amount Per Serving
- Calories: 367.5
- Total Fat: 23.9 g
- Cholesterol: 605.7 mg
- Sodium: 6,379.2 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.6 g
- Protein: 31.8 g
Member Reviews