A recipe for Italian-style egg drop soup.
8 cups reduced-sodium chicken broth
3 large eggs
1/3 cup Parmesan Cheese
3 tablespoons fresh basil leaves, chopped
3 tablespoons fresh flat-leaf parsley, chopped
1 1/2 cups loosely packed baby spinach leaves
salt and freshly ground black pepper
- Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley and basil and blend.
- Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, approximately 1 minute.
- Stir in the spinach, then season the soup, to you personal taste with salt and pepper.
- Ladle the soup in bowls and serve immediately.
TIP: If you want to prepare the soup ahead of time, complete steps 1-3 and then add spinach leaves right before you’re ready to serve soup. You want the spinach to wilt, not cook.