ITALIAN EGG DROP SOUP
This soup could not be any easier. My family has been making this for years. My grandmother and mom would always have a pot of chicken stock cooking. I make this with can stock for a quick week night lite fare. This and a salad and you have a meal. If making stock from scratch, add about 2 cups of the cooked chicken to the soup.
Provided by DonnaMaria
Categories < 15 Mins
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk the eggs.
- Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.
- Bring the stock to a boil and add chicken if desired.
- Stir in the egg batter in a slow steady stream.
- The batter will form fine, light flakes.
- Simmer the soup for 5 minutes.
Nutrition Facts : Calories 439.4, Fat 15, SaturatedFat 4.2, Cholesterol 233.1, Sodium 1297.2, Carbohydrate 45.2, Fiber 1.2, Sugar 13.4, Protein 28
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