Tomato-Basil Egg Drop Soup

I grew up with a basic egg drop soup because my mother used to make it when we were recuperating from some illness.  As a kid, I liked the way the stirred eggs, mixed with parmesan cheese, would burst into tiny “flowers” when the mixture was dripped into a boiling broth.  It also tasted good, too.  It wasn’t until I was an adult that I realized our non-Italian family was eating a very well-known Italian soup: stracciatella.

This delicious version includes tomato and spices, all of which enhance the original, delicate flavour.  It’s also a lot more elegant and would be great for a dinner party.  And you could verbally dress it up for guests by calling it “Tomato-Basil Stracciatella.”  Sounds a whole lot more impressive than a soup for kids with tetchy stomachs!

Printer-friendly recipe

2-4 servings

Cooking tip: Although making a hot soup in summer may not seem entirely logical, this soup benefits from freshly grown basil and local, ripe tomatoes—summer ingredients.

Ingredients

  • 4 cups chicken or vegetable broth
  • 1 tbsp. minced garlic
  • ¾ cup diced tomatoes
  • 1 sprig of basil
  • 2 eggs
  • ¼ cup sheep romano cheese, grated
  • 2-4 tbsp. of fresh herbs such as parsley, basil, and chives
  • Salt and pepper, to taste 

Directions

  1. In a medium pot, add ½ cup of chicken broth, garlic, diced tomatoes, and sprig of basil.
  2. Simmer for 10 minutes.
  3. While this mixture is cooking, whisk eggs, cheese, and herbs together in a small bowl  until frothy.
  4. Add rest of broth to cooking pot and bring to a full boil.
  5. Stirring constantly, slowly drip the egg mixture into the boiling broth.
  6. Reduce heat, simmer for 2-3 minutes, and remove basil sprig.
  7. Taste to adjust seasonings.

For Weight Watchers: The point value depends on how many servings you decide to make.  The total overall point value of the soup is 6 points on the Points and PointsPlus plans.  Divide this amount by the number of servings.

(Adapted from “Tomato Stracciatella” by Martha Rose Shulman, published in The New York Times.)

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