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