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


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


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.


  1. nice soup, nice blog.i am following your blog, please back.

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

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

  4. 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!


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