Italian egg-drop soup

This simple soup takes just 20 minutes to make - perfect for a speedy midweek dinner.

The ingredient of Italian egg-drop soup

1. 2 litres Massel chicken style liquid stock
2. 1/4 teaspoon ground nutmeg
3. 375g packet veal tortellini
4. 4 eggs
5. 1/2 cup finely grated parmesan, plus extra to serve
6. 1 tablespoon chopped fresh flat-leaf parsley leaves, plus extra to serve
7. 1 1/2 cups finely shredded savoy cabbage
8. 2 tablespoons lemon juice

The instruction how to make Italian egg-drop soup

1. Bring stock and nutmeg to the boil in a large saucepan over high heat. Add pasta. Cook, stirring occasionally, for 5 minutes or until almost tender.
2. Meanwhile, whisk eggs, parmesan and parsley in a medium jug. Season with salt and pepper.
3. Add cabbage to soup. Reduce heat to low. While stirring the soup constantly, slowly pour in egg mixture. Cook for 1 minute or until egg just sets. Stir in lemon juice. Season with salt and pepper.
4. Serve soup topped with extra parmesan and parsley.

Nutritions of Italian egg-drop soup

calories: 449.32 calories
fatContent: 16.4 grams fat
saturatedFatContent: 6.2 grams saturated fat
carbohydrateContent: 46.8 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 24.8 grams protein
cholesterolContent: 250 milligrams cholesterol
sodiumContent: 2881 milligrams sodium