Italian Egg Drop Soup

Posted by on Jan 20, 2014 | Comments Off on Italian Egg Drop Soup


1 cup (dry) rice, cooked
8 cups chicken-broth
2 TBSP butter
1 tsp pure salt
freshly ground pepper to taste
5 – 6 oz kale, stems removed, roughly chopped, and washed
4 eggs, lightly beaten w/ salt & pepper
parmesan reggiano to taste

  • Cook rice according to package directions.
  • Heat the broth.
  • Add butter, salt, pepper, kale, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins).
  • Add cooked rice.
  • Bring soup back up to a boil.
  • Beat eggs and add gradually while stirring with a whisk.
  • Sprinkle freshly grated parmesan cheese over each individual bowl to taste.

Serves 4 – 6 depending on portion size.



~  I started making this soup in early September after a conversation I had with friend,Vinnie Amico.  We were talking about Italian wedding soup, and he mentioned he also likes making “Italian egg drop soup”.  At the time, I had never even heard of it.  I don’t know how he makes his, but this is how I have come to make mine.  It’s become one of our favorite dinners.  Thanks for the great idea Vin  =)

~  Be sure the soup is back up to a boil before you add the eggs, or they will simply melt into the soup instead of forming into the “drops” we would expect for “egg drop” soup (this happened to me once – still tasted good, but consistency was off & it didn’t look as good).

~  Some would likely choose a small pasta such as orzo for this type of soup, but we prefer rice.

Enjoy!  =)


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