Italian Egg Drop Soup

Italian Egg Drop Soup


  • 6 cups vegetable, chicken, veal, or 1 teaspoon dried oregano crushed (or 1 tbspn fresh oregano)
  • 2 eggs
  • 3 teaspoons freshly-grated Parmesan cheese
  • 2 tablespoons grated dry bread crumbs
  • 1 garlic clove pressed


  • Beat the eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add the crushed oregano, reduce the heat, and let simmer for 10 minutes.
  • Increase the heat to medium, then stir the egg mixture into the stock with a long wooden spoon, so as to cause long egg strands.
  • Serve immediately, garnishing with fresh oregano or parsley – or by floating a round, paper thin lemon slice on top.
  • Serve hot to 4 to 6 people.
  • Comments: Like Stracciatelle, this Italian egg soup can serve as a light opener to spur the appetite.

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