| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 5 cups chicken stock or canned chicken broth
- 2 large eggs
- 3 tablespoons freshly grated Parmesan, or to taste
- 1/4 cup minced fresh Italian parsley
- Salt and freshly ground pepper, to taste
Instructions
- In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 175 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 107 mg |
| Sodium | 783 mg |
Reviews
To give this soup a little extra zip, I cut up sausage into bite sized pieces and add those. I also adde a couple handfuls of ripped up spinach at the very end and it wilts into the broth. These two extra steps take this soup to the next level. I hope someone enjoys it as much as my family does.
I love straciatella. I tried this recipe but with a twist: When the soup was ready, I turned off the heat and added spinach leaves on top right before serving to soften them a little. I served the straciatella with the spinache leaves on top and grated some fresh parmesan cheese and top. My boyfriend wanted to add some small pieces of chicken to the broth and we did. It is certainly one of our favorite soups!
For me this was just so-so. I thought it was bland tasting. I added a lot of salt and pepper to kick up the flavor. It was easy to put together though. I think though, next time I will forgo this recipe and make regular chinese egg drop soup!
This was great and the kids loved it as well. Very easy.
I’ve been sampling various Egg Drop Soup recipes so I gave this one a try. It’s not bad. The parm gave it such a surprising and richer texture. I think it also made it taste saltier, which I don’t mind. I’m not a big fan of parsley though, but this is an Italian dish so I can’t complain. I will make it again just for something different and I recommend trying it but I prefer Emeril’s recipe.