Italian Egg Drop Soup with Mini Meatballs


I made something similar to this, in the past, but the meatballs had rice in them and the seasoning was different.  

 I am sure, I am not the only one who does not want to repeat recipes but after a certain amount of time, without even knowing it, finds it has to happen.  I found out about this one, when I went to get my photo and saw a picture and grabbed it.  My mistake  of course, was that it was a different soup.  Below is the photo and you probably can see, why I confused them.  If you look closely, you can see the rice in the meatballs and even the way, I broke the egg down is different.



Italian Egg Drop Soup - adapted from Rachel Ray
Ingredients:



4 cups vegetable  broth
1 pound ground turkey
Salt and pepper
1/8 teaspoon nutmeg
3 tablespoons grated onion
1/2 cup corn flake crumbs
4 eggs, divided ( 1 & 3)
2 tablespoons  parsley, finely chopped
1 bunch scallions, very thinly sliced
1 tablespoon lemon juice



Method:




     
Bring the stock to a simmer.


Season the chicken with salt, pepper and nutmeg and combine with the onion, garlic, corn flake crumbs and 1 egg. 

Roll mini balls and drop them into the soup. 

Simmer the meatballs in the broth for 10 minutes.



Mix the remaining 3 eggs with the, parsley, salt and pepper. 

Stir into the soup. I drop about a teaspoon of egg mixture into hot broth.

 Take the soup off the heat, then add the scallions and lemon juice.

Comments

  1. MELODY JACOBJanuary 24, 2015 at 6:04 AM

    nice soup, nice blog.i am following your blog, please back. http://melodyjacob1.blogspot.com/

    ReplyDelete
  2. Diane BalchJanuary 26, 2015 at 10:10 PM

    You brought back great memories for me. My grandmother made this every Easter.

    ReplyDelete
  3. Michelle BJanuary 31, 2015 at 11:00 PM

    My husband likes egg drop soup, but eats the Asian version. I'm thinking he would love this Italian one.

    ReplyDelete
  4. EliseFebruary 1, 2015 at 6:21 PM

    I love Asian egg drop soup, and this looks even better! Your meatballs look so simple and yummy!

    Thanks for Sharing with Waste Not Wednesday!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more