Italian Egg Drop Soup

This simple soup takes just 20 minutes to make - perfect for a speedy midweek dinner.

The ingredient of Italian Egg Drop Soup

  • 2 litres massel chicken style liquid stock
  • 1 4 teaspoon ground nutmeg
  • 375g packet veal tortellini
  • 4 eggs
  • 1 2 cup finely grated parmesan plus extra to serve
  • 1 tablespoon chopped fresh flat leaf parsley leaves plus extra to serve
  • 1 1 2 cups finely shredded savoy cabbage
  • 2 tablespoons lemon juice

The Instruction of italian egg drop soup

  • bring stock and nutmeg to the boil in a large saucepan over high heat add pasta cook stirring occasionally for 5 minutes or until almost tender
  • meanwhile whisk eggs parmesan and parsley in a medium jug season with salt and pepper
  • add cabbage to soup reduce heat to low while stirring the soup constantly slowly pour in egg mixture cook for 1 minute or until egg just sets stir in lemon juice season with salt and pepper
  • serve soup topped with extra parmesan and parsley

Nutritions of Italian Egg Drop Soup

fatContent: 449 32 calories
saturatedFatContent: 16 4 grams fat
carbohydrateContent: 6 2 grams saturated fat
sugarContent: 46 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 24 8 grams protein
sodiumContent: 250 milligrams cholesterol

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