Italian Egg Drop Soup
PREP TIME: 15 Minutes
TOTAL TIME: 15 Minutes
MAKES: 4 Servings
6 cups chicken broth (1.4 L)
½ cup small pasta (ditalini, small sea shells, orzo, etc.) (70 g)
4 DOLE® Green Onions, thinly sliced (½ cup) (75 g)
3 tablespoons grated Parmesan cheese, plus more for garnish (45 mL)
Salt to taste
Chopped Italian parsley
Heat chicken broth to simmering in large saucepan. Add pasta; simmer 7 to 10 minutes until pasta is tender, adding green onions last 2 minutes.
Whisk together eggs and 3 tablespoons (45 mL) Parmesan cheese in small bowl. Bring soup mixture to boil; stir soup rapidly and slowly pour in egg mixture forming "ribbons" of egg. Reduce heat; simmer 1 minute. Season with salt, to taste. Ladle into 4 soup bowls. Sprinkle with parsley and additional cheese, to taste.