Tuesday, September 22, 2009

Chef Chuck's Egg Drop Soup


We are celebrating the first evening of Autumn, with a warm bowl of egg soup. An Italian classic, with just a few ingredients, it's inexpensive and packed with flavors.

Egg Soup
3 eggs, beaten
6 cups organic chicken broth
or beef broth
3 tablespoons semolina flour
3 tablespoons parmigiana
cheese, grated
1 tablespoon fresh parsley, chopped

salt and pepper to taste

In a bowl beat eggs with 1 cup chicken broth, semolina, parmigiana, parsley, salt and pepper. In a medium size pot heat 5 cups chicken broth to a boil, slowly whisk in egg mixture and continue to whisk for 3 minutes.
Ricette by Chef Chuck's Cucina


  1. I've never had this. It looks and sounds delicious (even though I haven't had a good relationship with semolina since school days). As it also seems quite simple, I'll put my past experiences aside and give it a try. Thanks, casalba

  2. Hi Casalba, This soup has great flavors. Enjoy!
    Thank You :)

  3. Wow, and I thought it was Asian :) I am sure yours is even better!

  4. Hi Live.Love.Eat. Thanks for the comment! :)

  5. Great soup! Going to try your grilled pineapple
    tonight to satisfy my sweet tooth....Science guy.

  6. Thank You, Science Guy, Enjoy!!:)