Italian Egg Drop Soup

This simple soup takes just 20 minutes to make - perfect for a speedy midweek dinner.

The ingredient of Italian Egg Drop Soup

• 2 litres massel chicken style liquid stock
• 1 4 teaspoon ground nutmeg
• 375g packet veal tortellini
• 4 eggs
• 1 2 cup finely grated parmesan plus extra to serve
• 1 tablespoon chopped fresh flat leaf parsley leaves plus extra to serve
• 1 1 2 cups finely shredded savoy cabbage
• 2 tablespoons lemon juice

The Instruction of italian egg drop soup

• bring stock and nutmeg to the boil in a large saucepan over high heat add pasta cook stirring occasionally for 5 minutes or until almost tender
• meanwhile whisk eggs parmesan and parsley in a medium jug season with salt and pepper
• add cabbage to soup reduce heat to low while stirring the soup constantly slowly pour in egg mixture cook for 1 minute or until egg just sets stir in lemon juice season with salt and pepper
• serve soup topped with extra parmesan and parsley

Nutritions of Italian Egg Drop Soup

calories: 449 32 calories
calories: 16 4 grams fat
calories: 6 2 grams saturated fat
calories: 46 8 grams carbohydrates
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calories: 24 8 grams protein
calories: 250 milligrams cholesterol
calories: 2881 milligrams sodium
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