Recipe

Italian Egg Drop Soup Recipe

	Suvenyr / All my dishes 1 year, 10 months ago Delicious soup for a cold evening. Prep:10m Cook:20m Servings:4	Suvenyr
	turkey parmesan

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Ingredients

1lb ground turkey

1c seasoned Itialian breadcrumbs (I use gluten free)

6 large eggs

1/2c grated parmesan cheese (plus more for serving)

salt and pepper to taste

3T olive oil

2T water

1 large onion, finely chopped

6c chicken stock

1 head escarole, coarsely chopped

Directions

Combine turkey, bread crumbs, 1/4c parmesan cheese, 3 eggs, salt and pepper. Make into small meatballs.

In Dutch oven, heat olive oil over medium heat. Add onion and cook until softened and slightly browned. Pour in broth and bring to a boil. Add meatballs and return to a boil. Lower the heat and simmer until meatballs are fully cooked through; about 10 minutes.

Stir in escarole.

In small bowl, lightly beat the remaining 3 egg, 2T water and salt and pepper. Slightly drizzle egg mixture into simmering broth, pushing meatballs and escarole aside. Stir in 1/4c parmesan cheese and season with salt and pepper if desired.

Serve with additional parmesan cheese.

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