Egg drop soup

From Rachael Ray’s original 30 Minute Meals comes this simple, lovely recipe. Does it get much more simple than this? Probably not.

Egg Drop Soup (Stracciatelle)

For every two bowls:

  • 2 14 oz. cans no fat-low sodium chicken broth
  • 2 eggs
  • 3 tbsp. grated Parmigiano Reggiano cheese
  • a pinch ground nutmeg
  • black pepper, to taste
  • Optional: fresh, chopped, flat-leaf parsley

Eat broth over medium high heat. Scramble eggs with cheese, nutmeg and black pepper. As broth comes to a boil, drop broth to a simmer and drizzle the eggs into the pot in a slow stream by scooping eggs into the broth with a fork. Drizzle the eggs in a circular motion, moving slowly. The result will be ‘rags’ of eggs in the broth. When the eggs are all incorporated into the broth, add the parsley and turn off the heat. Ladle out soup and serve with crusty bread.


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