Egg Drop and Zucchini Soup (Stracciatella alle Zucchine) is a wonderful soup with an amazing colour and flavour. A Zucchini (courgette) colour provides a warming and welcoming spin. Also this soup has a beaten egg dropped in at the last moment adding an additional burst of flavour. This is a lovely healthy dish being only 184Kcal. However, if you use vegetable stock instead of chicken and beef stock then you have a beautiful vegetarian soup.

Egg Drop and Zucchini Soup (Stracciatella alle Zucchine)

A lovely thick warming soup full of flavour and silkiness.

4.56 from 59 votes

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Course: Soup, Starter

Cuisine: Italian

Keyword: Cheese, Herbs, Soup, Stock, Vegetables

Cook Time: 35

Total Time: 35

Servings: people

Calories: 184kcal

Ingredients

2 tbsp olive oil 30 ml
1/2 large onion finely chopped
1 1/2 lbs zucchini diced, 375 ml
1 1/2 cups beef stock 375 ml, can
1 1/2 cups chicken stock 375 ml, can
1 cup water 250 ml
2 large eggs beaten
1/4 cup Parmesan 60 ml, grated
1 tbsp parsley 15 ml, finely chopped
1/4 bunch basil 15 ml, finely chopped
salt to taste
ground pepper to taste

Instructions

Heat the oil in a large heavy soup pot over moderate heat.
Sauté the onion and zucchini until lightly browned, about 15 minutes.
Add the stocks and water and bring to a boil.
Reduce the heat and simmer covered for 20 minutes.
Stir the remaining ingredients together in a small bowl.
Immediately before serving, slowly pour the egg mixture into the simmering broth while stirring. Serve immediately.