Lunchtime leftovers on Christmas eve at work.
I love making soup in the wintertime, but I don’t always have time to make it all from scratch. This recipe yields a delicious hearty egg drop soup in about a half an hour.
Ingredients
Low sodium or salt free vegetable soup broth, 8 cups. (you can also use chicken or beef. I use veg because I always have some on hand.)
1 small square package frozen spinach
Two eggs
2-4 oz grated cheese. I use a blend of pecorino romano and parmesan.
¼ cup orzo, acine di pepe, pastine, or other small pasta if desired.
Fresh ground black pepper
Tablespoon dehydrated onions
Pinch of oregano
Bring the soup base and spinach to a low boil. If you’re using pasta, add it here and stir well. Beat eggs and add grated cheese. Slowly drip the combined eggs and cheese into the soup, stirring all the while. When all has been added, cover and simmer until broth begins to clear. (it will probably still remain somewhat cloudy-don’t worry about it, it’s still good.) Add onions, pepper, and oregano to taste. You can add salt if you need to but you probably won’t, as the cheese will add salt flavor to the soup. Cover and keep on a low heat until ready to eat.
That’s it! It’s delicious and so easy.
1 comment:
Thank you1 I made this for dinner tonight and it was delicious. Added some turkey meatballs for fun.
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