Recipe

This classic Italian soup originated in Rome and is a classic example of how Italian cooks make magic with a creative approach to the simplest of ingredients. If you love egg drop soup, you’ll love this recipe. We’ve supercharged our version with rosemary chicken meatballs and perfectly crispy crackers.

Serving: 4

Prep Time: 10 min

Cook Time: 1 hour

Ingredients:

Meatballs:

• 1 1/2 lbs ground chicken
• 1/2 onion diced fine
• 1/2 cup Parmesan cheese (freshly grated)
• 1 zest of one lemon
• 2 garlic cloves minced
• 2 tbsp parsley chopped
• 1 tbsp finely chopped rosemary
• 2 tsp fennel seeds
• 1 tsp red pepper flakes
• 1 egg
• 1/4 cup olive oil
• 1⁄2 tsp salt

Soup:

• 2 large eggs, lightly beaten
• 1⁄3 cup Parmigiano Reggiano cheese, grated
• 4 cups chicken broth
• Freshly ground black pepper
• Fresh parsley, minced (to garnish)
• 1 pinch of nutmeg (optional)
• Extra-virgin olive oil

Serve with Sea Salt Croccantini (La Panzanella)

Instructions:

1. Preheat oven to 375. Combine all meatball ingredients in a large bowl and gently combine, do not over mix. Roll into small 2” balls by hand or with a scoop while avoiding compressing the mixture. Place on a baking sheet lined with parchment paper and bake for 20 minutes or until meat thermometer reads 165.
2. In a medium saucepan, warm the chicken stock over medium-high heat. Bring to a gentle boil or simmer. In the meantime, beat the eggs, Parmigiano Reggiano cheese, and a pinch of black pepper and nutmeg in a mixing bowl. Whisk until combined. Lower heat to barely simmering. While whisking the simmering broth, slowly pour the egg mixture into the broth. Return the soup to a simmer, then remove from the heat.
3. Pour the soup into serving bowls and add meatballs to each bowl. Dust with parmesan, coarsely chopped italian parsley and a drizzle of extra-virgin olive oil. We love this soup with a traditional sea salt cracker, or croccantini.