Italian Egg Drop Soup

iVillage Member
Registered: 08-07-2007
Italian Egg Drop Soup
Tue, 03-25-2008 - 2:00pm
Italian Egg Drop SoupStracciatella

This version of the classic Italian egg drop soup adds shredded chicken for a hearty, warming one-dish meal.


Serves 6 to 8



  • 8 cups low-sodium chicken broth
  • 1 chicken breast, poached and shredded
  • 4 eggs
  • 1/2 cup finely chopped flat-leaf parsley
  • 3 tablespoons freshly grated Parmesan cheese, more for garnish
  • 1/8 teaspoon freshly grated nutmeg, more to taste
  • 1 tablespoon chopped chives
  • 3 tablespoons bread crumbs (whole wheat)
  • Salt and pepper to taste

Bring chicken stock to a simmer in a large stockpot. Meanwhile, in a mixing bowl whisk together eggs, cheese, parsley, nutmeg, chives, bread crumbs, salt and pepper. Place egg mixture in a large measuring cup or container with a spout for easy pouring.


When ready to serve, taste chicken stock and season with salt and pepper. Whisk the stock so it is swirling rapidly, then pour in the egg mixture. Add the chicken and continue whisking, just until the egg is set in thin strands and the chicken is heated through, a few minutes longer. Serve immediately.


Nutrition Info

Per serving (About 11.5oz/323g-wt.): 110 calories (50 from fat), 6g total fat, 1.5g saturated fat, 10g protein, 4g total carbohydrate (0g dietary fiber, 1g sugar), 140mg cholesterol, 300mg sodium

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