Italian Egg Drop Soup
By: Frank Fariello
Published: Monday, November 30, 2009 - 2:55pm

Ingredients




6 cups vegetable, chicken, veal, or 1 teaspoon dried oregano crushed
(or 1 tbspn fresh oregano)
2 eggs
3 teaspoons freshly-grated Parmesan cheese
2 tablespoons grated dry bread crumbs
1 garlic clove pressed

Preparation

1 Beat the eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add the crushed oregano, reduce the heat, and let simmer for 10 minutes. 2 Increase the heat to medium, then stir the egg mixture into the stock with a long wooden spoon, so as to cause long egg strands. 3 Serve immediately, garnishing with fresh oregano or parsley - or by floating a round, paper thin lemon slice on top. 4 Serve hot to 4 to 6 people. 5 Comments: Like Stracciatelle, this Italian egg soup can serve as a light opener to spur the appetite.