Egg drop soup, Italian style | Farmer's Weekly SA
Cantonese egg drop soup has long been a favourite. And then along came Italian egg drop soup with delicious Mediterranean accents heightened by lemon zest and nutmeg.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.farmersweekly.co.za.
Ingredients
- 1,5kg chicken wings and backs
- 3 onions
- 3 carrots
- 3 celery stalks
- 10 black peppercorns
- 3 sprigs fresh thyme
- 3 sprigs fresh Italian (flat-leaf) parsley
- 1 entirely optional bay leaf
- 3l chicken stock
- 6 jumbo eggs
- Freshly ground Parmesan cheese
- Freshly grated nutmeg
- 1 lemon for the zest
- Half a cup of Italian flat-leaf parsley
- Salt to taste
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