Italian Egg Drop Soup
My two little ones had just got up from a nap, and were laying in my bed watching Yo Gabba Gabba. This episode was called “Doctor” and is all about getting sick, washing hands, eating and drinking plenty of fluids to get better quick. At one point the characters were making a soup for one of their sick comrades.
Seeing this, Little D IMMEDIATELY sat up and said “Mommy… I want soup… PLEASE!!!!” How could I deny!? I found this interesting soup recipe in the 400 Calorie Fix book. They only way I can explain it is a chicken noodle soup & egg drop soup meshed together. YUM…. right?!?
The girls were so excited about this soup, that sat at the kitchen table the whole time I made this soup, just waiting and asking every 5 mins, “Mommy, is the soup done yet?” hehe Lucky for me and them, this was a quick recipe and was on the table in no time.
Both girls threw back an entire bowl each, requesting seconds! love Love LOVE when this happens for Family Fresh Meals 🙂 For 2 cups of this super healthy, yummy soup is only 180 cals and 6 grams of fat! Way healthy, way yummy. Enjoy!
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Italian Egg Drop Soup
- Finely chopped carrots and onion.
- Add tiny bit of oil or cooking spray to your pot ( just so the veggies don’t stick) and heat pot on a medium-high heat. Add carrots and onions and saute for 2-3 mins.
- Next add 5.5 cups of the broth and the cup of spinach. Bring to a boil.
- Once a boil has begun, reduce heat to low, cover and simmer for 10 minutes.
- Add pasta to the soup and cook according to the package directions.
- Whisk together the eggs and remaining 1/2 cup broth.
- Bring the soup to a boil. Stir in the egg mixture, stirring constantly. The egg should form fine strands. (some of my egg formed strands… but not all of it. still tasted great 🙂
- Top each bowl with 1 tbsp parmesan cheese. Add salt and pepper to taste.
Italian Egg Drop Soup
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Ingredients
- - 6 cups reduced-sodium chicken broth or vegetable broth
- - 2 large carrots finely chopped
- - 1 small onion finely chopped
- - 1 cup frozen spinach
- - 1/2 cup small cut pasta I used orzo
- - 3 eggs
- - 4 tbsp grated parmesan cheese
Instructions
- Finely chopped carrots and onion.
- Add tiny bit of oil or cooking spray to your pot ( just so the veggies don't stick) and heat pot on a medium-high heat. Add carrots and onions and saute for 2-3 mins.
- Next add 5.5 cups of the broth and the cup of spinach. Bring to a boil.
- Once a boil has begun, reduce heat to low, cover and simmer for 10 minutes.
- Add pasta to the soup and cook according to the package directions.
- Whisk together the eggs and remaining 1/2 cup broth.
- Bring the soup to a boil. Stir in the egg mixture, stirring constantly. The egg should form fine strands. (some of my egg formed strands... but not all of it. still tasted great 🙂
- Top each bowl with 1 tbsp parmesan cheese. Add salt and pepper to taste.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Hi Corey!
I’ve made this soup a few times now, and just WOW!!! It is one of my absolute favorite soups! So delicious! Anytime I’m not feeling well, which is often as I have many health issues and can’t digest food too well, I eat this soup. It always makes me feel better! It is so simple and easy to make, but doesn’t taste like that! I add some fresh lemon juice and zest in mine and serve mine with rice instead of pasta. But the addition of lemon really zips up the taste!
Thank you for such an amazing recipe!
Addie❤
Love how you add lemon!!