Egg Drop And Onion Soup
A comforting and savory egg drop soup infused with sweet onions and optional potatoes, perfect for a light meal or soothing appetizer.
Ingredients
Instructions
- Saute diced onions in butter until transparent.
- Add the sautéed onions to boiling water.
- Blend water, egg, and flour together.
- Drop spoonfuls of the mixture into boiling water.
- Cook until egg drops float to the surface, indicating doneness.
- If desired, add cooked diced potatoes before serving.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or parsley when sautéing the onions. If you don't have flour, cornstarch can be a suitable substitute for thickening the egg drop mixture. Adjust the seasoning to your taste, and for a heartier soup, incorporate some diced carrots or celery along with the onions. This dish pairs beautifully with South Jersey Tomatoes And Gravy for a complete meal.
Serving Suggestions
Serve the Egg Drop And Onion Soup hot, garnished with fresh herbs like chives or parsley for an extra burst of flavor. This soup is delicious on its own but can also be complemented with crusty bread or a side salad for a light meal. For a heartier option, serve alongside a slice of Deep South Ovenly Fried Chicken to create a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent the egg drops from breaking apart. Avoid boiling, as this can change the texture of the egg drops. Add a splash of water or broth if the soup thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Drop And Onion Soup contains roughly 2501 calories, with 35g protein, 335g carbohydrates, and 113g fat. It is an excellent source of vitamin C (135% of the Daily Value), potassium (106% of the Daily Value), and dietary fiber (104% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1862mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, this soup can easily be adapted to vegetarian recipes by omitting the egg or using a plant-based egg substitute. Additionally, use vegetable broth instead of water for more flavor. The sautéed onions and potatoes will still provide a delicious base for the soup.
How can I make the soup thicker?
To achieve a thicker consistency, you can increase the amount of flour or cornstarch in the egg mixture. Alternatively, blend a portion of the soup and then return it to the pot to create a creamier texture. Adjust the liquid accordingly to maintain balance.
What other vegetables can I add to this soup?
Feel free to add a variety of vegetables to enhance the flavor and nutrition of the soup. Chopped carrots, celery, or even spinach can work well. Just make sure to sauté them along with the onions to develop their flavors before adding them to the boiling water.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).