Description
A classic Italian egg drop soup featuring delicate egg ribbons in a warm, savory broth enriched with Parmigiano-Reggiano and a touch of nutmeg. Quick, comforting, and perfect as a light meal or starter.
Ingredients
4 cups chicken broth
3 large eggs
1/4 cup grated Parmigiano-Reggiano cheese
1/8 teaspoon grated nutmeg
Salt and pepper to taste
1 teaspoon lemon zest (optional)
Fresh parsley (optional, for garnish)
Instructions
- Bring the chicken broth to a gentle simmer in a large pot.
- Season the broth with salt, pepper, and grated nutmeg.
- In a separate bowl, whisk together the eggs, Parmigiano-Reggiano cheese, and lemon zest if using.
- Slowly pour the egg mixture into the simmering broth while gently whisking to create delicate egg ribbons.
- Taste and adjust seasoning as needed.
- Serve immediately with extra Parmigiano-Reggiano and fresh parsley if desired.
Notes
Substitute vegetable broth for a vegetarian-friendly version.
Add baby spinach during the last minute of cooking for extra color and nutrition.
Stir in cooked orzo or small pasta shapes for a heartier soup.
Add a pinch of red pepper flakes for gentle heat.
Finish with fresh lemon juice for a brighter flavor.
Store leftovers in the refrigerator for up to 2 days and reheat gently without boiling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 145 mg
