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Italian Egg-Drop Soup

March/April 2010

Your rating: None Average: 3.9 (125 votes)

Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.



READER'S COMMENT:
"EXCELLENT quick dinner soup!! I added some chopped kale and swiss chard as that is what I had on hand and I also added a whole can of chick peas and 4 minced garlic cloves (I LOVE garlic), Served it with rustic whole wheat bread and wine...
Italian Egg-Drop Soup

30 Reviews for Italian Egg-Drop Soup

01/12/2014
Anonymous

Excellent! I added garlic, otherwise perfect!

Comments
01/07/2012
Anonymous
Quick and delicious!

I absolutely LOVE this recipe! I didn't have chickpeas or arugula on hand, so I used spinach and added diced tomatoes instead. I also added some italian spices and garlic powder. Of course, I would add minced garlic if I had any. Fantastic soup!

Comments
12/13/2011
Anonymous
Good Weeknight Soup

I used more nutmeg and probably could have used more pepper but over all it turned out well. My husband loved it. I added the entire can of chickopeas and think next time I'll toss in some garlic or maybe a shallot.

Easy to make
Comments
12/12/2011
Anonymous
Great quick soup

I've made this soup twice now and it's a really good hearty soup. I highly suggest using the arugula and not spinach since it gives the soup more flavor. Also - you can substitute vegetable broth for the chicken broth if you add more salt. I've cooked it both ways and can't really tell the difference. Oh and definitely add garlic and a little cayenne powder.

Comments
10/23/2011
Little flavor

I must have missed something, but I thought this soup was very bland. I added salt at the last minute and still very little flavor.

Easy to make
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