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Italian Egg Drop Soup

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Difficulty: Easy
Serves 4 people
5 Average Rating

This Italian Egg Drop Soup by Malissa Fedele is so cosy and comforting. Whisked eggs and Parmesan are gently stirred through a garlicky broth with pastina and baby spinach, creating delicate ribbons of egg in every spoonful. Finished with lemon zest and a crack of black pepper, it's a light yet satisfying soup that's ready in under 30 minutes.

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Author:
Portrait Malissa Fedele
Malissa Fedele
Clinical nutritionist, cookbook author, recognised for her mood-boosting approach to healthy eating.
Published

Ingredients

Number of servings

The original recipe is for 4 servings.

Adjusting the number of serves may require changes to cooking times and ingredient proportions.

Method

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  1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
  2. Pour in the chicken stock, water and, if using, the chicken bone broth concentrate. Bring to a gentle boil.
  3. While the broth is heating, whisk together the eggs, Parmesan, lemon zest, sea salt, black pepper and a pinch of nutmeg until well combined.
  4. Add the pastina to the simmering broth and cook according to the packet instructions until almost tender.
  5. Stir through the baby spinach, chopped parsley and lemon juice until the spinach has just wilted.
  6. Reduce the heat so the soup is gently simmering. Slowly pour the egg mixture into the pot while gently stirring in one direction to create delicate ribbons of cooked egg throughout the soup.
  7. Taste and adjust the seasoning with extra salt, pepper or lemon juice if needed.
  8. Ladle into bowls and finish with extra Parmesan, a little lemon zest and cracked black pepper.

 

Video

Nutrition Per Serve

  • 500g Serving size
  • 1025kJ 245kcal Energy
  • 14g Protein
  • 13g Total fat
  • 4g Saturated fat
  • 17g Carbs (total)
  • 1g Carbs (sugar)
  • 1920mg Sodium
  • 2g Fibre
  • 3.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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