Simple Egg Drop Soup


Sicilians seem especially adept at making a tasty meal out of practically nothing. Okay, that may be stretching it a bit, but how about four to five main ingredients max.  Without doubt, this creativity flourished during hard times when there was little food to be had.  This simple soup recipe couldn’t be easier to prepare and requires a few ingredients that you probably already have on hand.

(Pastina al’ovu/Stracciatella in Brodo)

Difficulty Rating: Easy
Makes 4 servings.

2 tablespoons olive oil
1 clove garlic, minced
6 cups chicken broth, or 6 cups water and 5 chicken-flavored bouillion cubes
1/2 cup small pasta, such as fideo, ditalini, orzo, or acini di pepe
2 large eggs
2 tablespoons minced fresh Italian parsley
Salt and fresh ground black pepper

Heat olive oil, over medium heat, in a small stock pot. Add garlic and cook for 1 to 2 minutes, until lightly colored. Stir in chicken broth and bring to a boil. Add pasta and cook until tender. Season with salt and pepper to taste. Stir in parsley.

Beat the eggs, with a fork in a small bowl. Using a wooden spoon quickly stir the broth around in a clockwise motion so that it begins to whirl around. Slowly add eggs in a steady stream while stirring. Ladle into 4 soup bowls and serve with slices of crusty Italian bread.

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