Italian Egg Drop Soup With Meatballs Recipe

Recipe By Slurrp

Italian Egg Drop Soup with Meatballs is a comforting and hearty dish that combines the flavors of traditional Italian meatballs with a light and flavorful egg drop soup. The meatballs are made with a mixture of ground beef, breadcrumbs, Parmesan cheese, and Italian seasoning, and are simmered in a rich tomato broth. The egg drop soup is made by slowly pouring beaten eggs into the hot broth, creating delicate ribbons of cooked egg. This soup is perfect for a cozy dinner or a comforting lunch.

4.9
21 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Italian Egg Drop Soup With Meatballs
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ingredients serve

Ingredients for Italian Egg Drop Soup With Meatballs Recipe

  • 0.17 pound Ground Beef
  • 0.08 cup Breadcrumbs
  • 1/25 cup Grated Parmesan Cheese
  • 0.17 teaspoon Italian Seasoning
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 Carrots, Diced
  • 0.67 cup Chicken Broth
  • 0.17 can Diced Tomatoes
  • 0.33 tablespoon Tomato Paste
  • 0.17 teaspoon Italian Seasoning
  • 0.33 Eggs
  • 0.33 tablespoon Grated Parmesan Cheese
  • As required Salt And Pepper, To Taste
  • as needed Fresh Parsley, For Garnish

Directions: Italian Egg Drop Soup With Meatballs Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
  • STEP 2.Shape the mixture into small meatballs and set aside.
  • STEP 3.In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrots, and cook until softened.
  • STEP 4.Add chicken broth, diced tomatoes, tomato paste, and Italian seasoning to the pot. Bring to a boil.
  • STEP 5.Reduce heat to low and add the meatballs to the pot. Simmer for 15-20 minutes, or until meatballs are cooked through.
  • STEP 6.In a small bowl, whisk together eggs and Parmesan cheese. Slowly pour the egg mixture into the simmering soup, stirring gently to create ribbons of cooked egg.
  • STEP 7.Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Cooking Tips

  • For extra flavor, you can add a splash of red wine to the soup.
  • If you prefer a thicker soup, you can add a cornstarch slurry to the broth.
  • You can make the meatballs ahead of time and freeze them for later use.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
586
calories per serving
24 g Fat64 g Protein24 g Carbs2 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    64g
  • Carbs
    24g
  • Fiber
    2g

MacroNutrients

  • Carbs
    24g
  • Protein
    64g
  • Fiber
    2g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    213mg
  • Iron
    5mg
  • Vitamin A
    200mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    65mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    < 1mg
  • Phosphorus
    572mg
  • Selenium
    77mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp