Italian-Style Egg Drop Soup
Ingredients:
6 cups vegetable or poultry broth
1 tsp. Italian seasoning
¼ tsp. garlic powder
4 eggs
¼ cup shredded Parmesan cheese
2 cups spinach or similar green, sliced into thin strips
Salt and pepper to taste
Heat broth in a deep pan with herbs and garlic on medium heat until near boiling. While the broth is heating, slice the fresh spinach leaves and reserve. Scramble eggs in a container with a spout, then stir the Parmesan into the
scrambled eggs. When broth is about to boil, slightly reduce the heat, and slowly pour the egg-and-cheese mixture (as a thin, lumpy stream of liquid) into the hot broth, which will quickly poach the "dropped eggs". After the eggs have been
added, fold in the spinach strips until they wilt for 1-2 minutes. Remove the pan from the heat, adjust the salt and pepper seasoning to taste, and serve immediately.
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