Roman Egg-Drop Soup
Ingredients
Instructions
- Combine 1 cup broth, grated cheese, and next 3 ingredients in a medium bowl; stir with a whisk until eggs are lightly beaten.
- Bring remaining broth to a boil in a Dutch oven over medium-high heat. Reduce heat to low; gradually pour egg mixture into broth, stirring constantly with whisk (the faster you stir, the finer the pieces of egg). Cook 3 minutes, stirring constantly. Remove from heat; stir in pepper, salt, and nutmeg. Serve immediately.
Nutrition & Diet Analysis (per serving)
552
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).