Friday, September 26, 2008
Italian Egg-Drop Soup: Recipe
I've watched my mother make this dish a long, long, time ago (without a written receipe, of course). It's a wonderful feel-good dish that I love to eat on cooler days and it takes (literally) no time at all to make. I looked at a recipe from Marcella Hazan and found that she has something similar but seriously it's not close to what I've put in my family's tummy.
Hazan's recipe is called "Passatelli" - Egg and Parmesan Strands in Broth. My soup sounds the same but yet the ingredients are different. Hers has grated lemon peel, grindings of whole nutmeg and breadcrumbs. As you can see, mine does not.
This takes less than 10 minutes to make. The result is a perfect mix of salt and savory all rolled into a healthy meal. It's perfect for rainy Fridays, Sundays, Saturday lunch, etc. Just enjoy.
Italian Egg-Drop Soup
2 eggs, beaten
4 cups low-sodium chicken broth
2 scallions, chopped
1/2 cup grated Parmesan cheese
Pour the broth into a pot and cover. Set over medium-high heat and wait for it to boil. Remove the lid and while the soup is boiling, slowly whisk in the egg (pour the egg in a steady stream while mixing at the same time). Lower heat, slightly and mix the egg again until it looks like fluffy strands. Add in the chopped scallions and mix. Lower the heat slightly, again, and add in the cheese and mix well. Ladle into warm bowls and serve with crusty bread.