Huffpost Taste

Italian Eggdrop Soup

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Italian Eggdrop Soup

Italian Eggdrop Soup
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
total prep


  • 3 cups low sodium chicken broth
  • 3 cups water
  • 3 large eggs
  • 1/2 cup pastina or other very small pasta
  • 1/4 cup Parmesan cheese
  • 1 bag (5 oz) baby spinach, coarsely chopped
  • 1/4 teaspoon pepper
  • pinch of nutmeg


  • Bring chicken broth, and 2 cups water to a boil in a 5 quart saucepan. Add pastina to mixture and cook until pasta is tender. Meanwhile, whisk together remaining 1 cup water, eggs, and Parmesan cheese in a bowl. Whisk the mixture into the boiling mixture and reduce heat to low, keep whisking for 2 more minutes. Stir in spinach, salt, pepper and nutmeg and cook until spinach is tender.