Chef Jenn Louis amps up her tasty version of this Roman-style egg drop soup by adding peas, carrots and spinach.
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4 cups chicken stock or low-sodium broth
2 medium carrots, thinly sliced
1/2 cup thawed frozen peas
3 ounces curly spinach (4 cups)
3 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for
Extra-virgin olive oil, for drizzling
Crusty bread, for serving
How to Make It
In a medium saucepan, bring the chicken stock to a boil. Add the carrots and peas and cook over moderate heat until just tender, about 3 minutes. Add the spinach and cook until wilted, 1 minute. In a small bowl, beat the eggs with the 2 tablespoons of cheese. Slowly drizzle the egg mixture into the soup and cook over moderate heat, stirring, until ribbons form, about 1 minute. Season with salt and pepper. Ladle the soup into bowls, drizzle with olive oil and garnish with grated cheese. Serve with crusty bread.
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