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Italian Egg Drop Soup

Italian Egg Drop Soup

Chef Russell Cowen

Delaney House, www.delaneyhouse.com, Holyoke, MA


  • ¼ cup fresh spinach
  • ¼ cup grated parmesan cheese
  • 2 eggs
  • 4 cups chicken broth


Bring the chicken broth to the boil. Whisk the eggs and cheese together. From about 12 inches above the boiling broth pan, pour a steady stream of egg/cheese mix into the broth. The heat of the liquid will cook the eggs. Add the cleaned spinach. Serve when the spinach is wilted.