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.

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    Reviews (1)


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

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