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Egg Drop and Zucchini Soup (Stracciatella alle Zucchine)
A lovely thick warming soup full of flavour and silkiness.
4.56
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Course:
Soup, Starter
Cuisine:
Italian
Keyword:
Cheese, Herbs, Soup, Stock, Vegetables
Cook Time:
35
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
people
Calories:
184
kcal
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Ingredients
Metric
Imperial
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.
Notes
A vibrant colour and flavour to a classic soup starter.
Nutrition
Calories:
184
kcal
|
Carbohydrates:
7
g
|
Protein:
13
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
88
mg
|
Sodium:
810
mg
|
Potassium:
433
mg
|
Fiber:
2
g
|
Sugar:
3
g