Italian Eggdrop Soup
Italian food is so simple. The reason why usually nobody can make it correctly, other than Italians, is because we have an innate sense of how much of each ingredient to add. If you've visited this page before, you may have noticed that I post most of my recipes without indicating specific amounts of the ingredients. That is not only because I don't measure them when I cook, but it seems to me that it should be easy to figure out the right amounts. If you are to be a good cook, no matter what type of food you are preparing, you have to possess this talent...so my laziness is actually for your own good.
As far as this dish goes - It is vaguely similar to the Chinese eggdrop soup that everyone is familiar with. This is easy and fairly fast to make, and more delicious than it sounds on paper. Check it out.
* 2 Cloves of garlic
* Olive oil (chopped)
* Large handful of parsley (chopped)
* 2 eggs (mashed)
* Box of soup pasta (small beads, small bowties, pastini, etc)
* Salt to taste. Pepper to taste.
* Romano Cheese
Cover the bottom of a large pot with olive oil and sautee the garlic. Do not fry it until it turns brown because it will get bitter.
Fill pot half way with water, then add the chopped parsley and pasta.
Scramble the eggs, drop them into the soup and stir. Add salt and pepper...and don't be so afraid of the salt.
When served, sprinkle liberally with Romano cheese.
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