Italian Egg-Drop Soup

Normally I'm a lurker and don't participate in anything on the internet, but this recipe was so good and so easy I had to chime in an say something The whole process took me an hour from buying the ingredients to eating. Just following the directions made a delicious soup that even my dad loved. Good job Eatingwell! =)

I did make a couple changes, added some sliced carrots and a bit more nutmeg. Lovely light soup!

I added a little splash of Sriracha to my bowl and it added the missing "kick" for me! Delicious!!

I made only one change, plant based chez. This is old world Italian cooking at it's best! When the peasants made this they did not have the luxury of, added ingredients! The cheese was pungent, not a scrape was wasted! After the 'stale' bread was rubbed, the remainder of garlic was added to the pot. The stock was homemade, the beans grown and cooked from scratch. May I make one suggestion, if you are planning to make this, find a store that grates hard cheese in house! When breaking down the barrels/wheels, they cut off the rind, some even, 'gasp', throw it out!! If you do not see the 'pieces' of rind in the case, ask for it. You will be amazed at the difference it makes!!! Please, take this advise from an old, Cheese Monger! I have made this dish many time, will continue to make it!raf

Nice easy and filling soup. I vary some of the ingredients and amounts at times according to what I have around. The first time I made it for Gran-Gran, she ate it for breakfast, lunch and dinner. Lol.

So tasty and super easy to make. A recipe for success. Everyone in the family liked it which was a big plus. The lemon and arugula really gave it some great flavor.

I made it to the recipe and used baby arugula. This is one of my favorites soup recipes by far! I know a reviewer said it was bland. I loved that it wasn’t drenched in sodium like soups tend to be. I thought I may have to add a tiny bit of salt but it doesn’t need it at all. I might add a little cumin next time that’s it!

I did read reviews that the recipe was bland. I made a couple of happy mistakes. The first was cooking the noodles halfway by themselves, so I added them to 6 cups of low sodium broth and omitted the extra 2 cups of water, this probably enhanced the broth. I did not have nutmeg so I used pumpkin spice but it came out faster than anticipated and I ended up with about 1/2 to 1 tsp of pumpkin spice and this resulted in a delicious broth. I also added 1 clove of finely chopped garlic but really didn't taste it. There was a lot of flavor packed in. My teenage son and husband also really liked this soup.

I had to use kale,,I couldn't find arugula. I left out lemon because my husband is not a lemon fan. I did add it on the side. It is really fast and easy and I will make it again

This has become one of my families favorite soups. We have made it so many times I cant even count. As with all soups you have to start with a good stock! We don't add the lemon at the end we garnish each bowl with a little bit to taste so its fresh and not dulled by over cooking. Its absolutely fabulous.

Omit chick peas and i used gnocchi. It was good.

It was tasteless I used all the ingredients mentioned but I substituted the vegetable for some generic bagged greens. It tasted alright but I had to add extra spice like curry and stock cubes to bring out the flavour. Pros: Very quick and easy to make Cons: Tasteless

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!

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. Pros: Easy to make Cons: No flavor

If you like scrambled eggs... The eggs scrambled, and it was absolutely disgusting. I had to throw the entire pot out. I put the pot on low and waited and waited before putting the eggs in because I didn't want them to scramble. They feathered nicely at first but then as the soup sat (even with the burner off!) the eggs scrambled and things were gross. I had one bowl of the soup right after cooking and it was just okay. I was really craving egg drop soup and was sorely disappointed. What a waste. Pros: Quick. That's about it. Cons: Eggs scrambled.

Awesome Soup This was awesome! It tastes very much like Italian soups I have had in restaurants. I did make a few changes. Like others commented, I used the whole can of chickpeas. I think it's odd that this recipe calls for a 7oz can when I have only ever seen 14oz. It adds about 30-40 cals and a bit of fat per serving if you go for a whole 14oz can. I also subbed 3 tbsp better than boullion vegetarian chicken base with 8 cups boiling water for the broth/water. It was pretty salty, but I like a lot of salt in my food. Side note: The new comment system and log-in is nice, but the tip to "pretend you're on the debate team and make your point" is kind of silly. If I were on the debate team, I would argue that this tip seems to suggest commenters wouldn't be helpful without prompting, while I have always found the comments on this site to be generally helpful. :) Pros: quick, easy, high protein Cons: slightly salty, weird portions

I love this soup. I use spinach instead of arugula. I lost my issue where this recipe was on and had to look up on the website. I'm making it for dinner tonight. I am all about fast and simple. Love it.