Italian Egg Drop Soup

Italian Egg Drop Soup


17 people made this

About this recipe: A simple, yet delicious soup. Beaten egg is drizzled into a simmering cheesy pasta soup and then served. Enjoy as a starter, appetiser or main.


Serves: 4 

  • 825ml chicken stock
  • 125ml water
  • 4 tablespoons macaroni pasta
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 tablespoon snipped fresh parsley
  • 1 pinch ground nutmeg
  • 1 egg, beaten

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. In a medium saucepan over medium heat, bring stock and water to the boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Pecorino Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.

Recently viewed

Reviews (1)


the ingredient list was way to pacific it was too hard to make and i did not like - 01 Jul 2013

Write a review

Click on stars to rate