Italian Egg Drop Soup
Ingredients:
- 6 cups chicken stock or canned chicken broth
- 2 large eggs
- 3 tablespoons freshly grated Parmesan, or to taste
- 1/4 cup minced fresh Italian parsley
- salt and pepper to taste
Bring the chicken broth to a boil in a medium pan. Turn heat down to low. In a separate bowl, whisk the eggs, the cheese and parsley. Slowly drizzle the egg mixture into the broth. Simmer, stirring, just until the eggs are set. Season with salt and pepper.
I actually used a different cheese in this recipe. Last weekend, my Mom, niece, sister and I visited a local restaurant called The Marion Street Cheese Market. After dinner, they have a fancy market with artisanal cheeses, wines, jams, and cooking gadgets/accessories. My kind of place!
In a small basket by the cheese case were these little tiny cheese “orphans” which are wrapped very neatly and sold for only a few dollars. The “orphans” are leftover from the big cheese wheels and too small to sell, so its easy to taste test different varieties of cheeses.The one I picked was called “Mountaineer.” The person behind the counter described it as a semi-firm cheese that has a toasted, nutty flavor. The cheeses are aged 6 months and go well with a nice chardonnay!
Notice the price….$16.99 per pound! I’ll take the $3.40 cent price thank you!
I shredded it using the smallest holes on my grater.
I actually measured this out and it was only .85 ounces of cheese.
It turned out really good! This makes 6 one cup servings. Each cup is only 50 calories and 2.5 grams of fat. I think I might eat half the way I made it, and the other half I am going to add a little angel hair pasta and some veggies to make a more substantial soup.