Name: Italian egg-drop soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: italian
Ingredients: 2 litres chicken style liquid stock; 0.63 gm ground nutmeg; 375g packet veal tortellini; 4 eggs; 125.00 ml finely grated parmesan, plus extra to serve; 20.00 ml chopped fresh flat-leaf parsley leaves, plus extra to serve; 375.00 ml finely shredded savoy cabbage; 42.00 gm lemon juice

Italian egg-drop soup

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Quick and easy 20-minute soup ideal for a fast weeknight meal.

Ingredients:

2 litres chicken style liquid stock
0.63 gm ground nutmeg
375g packet veal tortellini
4 eggs
125.00 ml finely grated parmesan, plus extra to serve
20.00 ml chopped fresh flat-leaf parsley leaves, plus extra to serve
375.00 ml finely shredded savoy cabbage
42.00 gm lemon juice

Instructions:

In a large saucepan over high heat, bring stock and nutmeg to a boil. Add pasta and cook for 5 minutes, stirring occasionally, until almost tender.
In a medium jug, combine eggs, parmesan, parsley, salt, and pepper and whisk until well mixed.
Gently drop cabbage into the soup pot over low heat. Stir the soup continuously as you slowly stream the egg mixture in. Let it cook for about a minute until the egg lightly sets, then mix in the lemon juice. Season with salt and pepper to taste.
Garnish soup with additional parmesan and fresh parsley before serving.

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