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Italian Eggdrop Soup

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Italian Eggdrop Soup

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



  • 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.