Parmesan-Pepper Egg Drop Soup


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

If you’ve got a rich, tasty chicken stock, one of the simplest and quickest recipes that I can think of is Egg Drop Soup. Interestingly, the technique appears in the cuisines of both China and the northern Mediterranean. It’s one of those simple peasant dishes to which you add anything you have on hand. I’m doing an Italian-style version here, but I’ve suggested some variations as well.


  • 4 eggs
  • ½ cup freshly grated Parmesan or Pecorino cheese
  • 2 teaspoons freshly ground black pepper
  • 8 cups homemade chicken or vegetable stock or your favorite canned broth
  • 1 tablespoon finely grated lemon zest
  • 4 cups lightly packed fresh young spinach or watercress leaves, stems removed


In a small bowl, beat the eggs with the cheese and pepper until well mixed and set aside.

Heat the stock to a boil in a deep saucepan over high heat. Reduce the heat and simmer, then stir in the zest. With a large spoon, gently swirl the broth in a circle. Gradually pour in the egg mixture in a thin stream. The egg will cook instantly as it hits the hot stock, and the swirling motion will make it form little shreds.

Divide the spinach among warm bowls and spoon the soup over the top. Serve immediately, garnished with little croutons, if desired.


If you like with tiny toasted croutons