European Egg Drop Soup

As the cold season starts to finally let up, I complete my final delicious soup until the months of fall. I have never been a big fan of eating soup on hot summer days, the time of year just doesn't give me that craving for something warm and hearty to put into my stomach. As I've mentioned before soups where always a popular choice in my household growing up, not only are they filling but you can always accompany them with a sandwich or have them as a starter to any meal.

Make sure that you use at least a 5 quart pot when preparing the soup, I have chosen to use spinach in the soup but kale or collard work just as well and the pasta can be any from elbow, bowtie or ditalini. If you have the time you can make your own chicken broth or just get a box of low sodium chicken broth from your local grocers. You will need to finely chop the vegetables so if you have a chopper at home, this would be ideal especially to get the onion cut up.

Inspired by Family

MORE SOUP RECIPES
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MACARONI VEGETABLE SOUP 
SWEET POTATO, CARROT AND CORIANDER SOUP
HEARTY KALE AND KIDNEY BEAN SOUP
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European Egg Drop Soup Recipe

Servings: 6  Prep Time: 15 minutes  Cook Time: 25 minutes

Ingredients

10 cups of chicken broth

1 small onion, finely chopped

2 carrots, finely chopped

1 cup of spinach, cut into strips

1/2 cup of small pasta (ditalini, elbow or bowtie)

3 eggs

4 tbsp of parmesan cheese, grated (optional)

Directions:

1- Pour 9 1/2 cups of broth into a medium saucepan over medium-high heat, add carrots, spinach and onion, bring to a boil, reduce heat to low and simmer for 12 minutes 

2- Add the pasta to the soup, cook according to the package directions. 

3- Whisk together the eggs and remaining 1/2 cup of broth, bring the soup to a boil and then whisk in egg mixture, stirring constantly for 3 minutes. The egg should form fine strands. 

4- Top each bowl with 1 tbsp of parmesan cheese if using

5- Enjoy !!!