1 cup (dry) rice, cooked (or 12-16 oz small shaped pasta, cooked)
2 TBSP butter
4 cloves garlic, crushed
8 cups chicken-broth
1/2 tsp crushed red pepper
1/2 tsp pure salt
freshly ground pepper to taste
5 – 6 oz kale, stems removed, roughly chopped, and washed (or spinach)
4 eggs, lightly beaten w/ salt & pepper
Parmesan Reggiano to taste
- Cook rice or pasta according to package directions.
- Melt butter in stock pot and add crushed garlic (saute for about 2 mins).
- Add the broth, crushed red pepper, salt, pepper, greens, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins).
- Bring soup back up to a boil.
- Beat eggs in a separate bowl.
- While soup is at a boil – add the beaten eggs slowly / gradually while stirring with a whisk.
- Add cooked rice (or pasta) to individual bowls and ladle soup over the top.
- Top with freshly grated parmesan cheese.
Serves 4 – 6 depending on portion size.
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SIDE NOTES:
~ 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! =)
Below: An older pic / better view of the egg drops! 🙂
