I’ve been wanting to try making an egg drop soup for a while, but never got around to it. I’ve read a few different recipes, including this one and this one, and figured I would cobble together my own version.
I knew I wanted to add meatballs to mine the way Brianna did in order to make this soup into a hearty meal, so I defrosted a pound of meatballs I had in the freezer. (Sausage meatballs would be amazing in this soup!) We’ve been eating as healthfully as possible lately, so I also decided to bulk the soup up with spinach. What I ended up with was a garlicky, flavorful, filling soup that really hit the spot on a cool, rainy night.
Hearty Egg Drop Soup
makes six servings
3 cloves garlic, minced
2 tsp. canola oil
4 c. chicken stock
2 c. water
2 tsp. soy sauce
2 large eggs, beaten
2 green onions, sliced
1 lb. frozen chopped spinach, thawed and drained
1 lb. meatballs
1-1.5 tsp. sesame oil (optional)
Heat canola oil in a large stockpot. Add garlic to the pot and saute until slightly softened (but not brown!). Add chicken stock, water, and soy sauce, bring to a boil.
Stir the soup in a circular motion and slowly stream in the scrambled eggs. (I used a pourable measuring cup)
Step away from the pot and let the eggs cook (unstirred) for one to two minutes.
Add the spinach and meatballs to the pot and simmer until meatballs are heated through. Add sesame oil to taste, if using. Serve with soy sauce and additional sesame oil.
This is a simple and delicious soup that reminds me of a cross between Italian wedding and egg drop – hey, think I can get away with calling this an Italian-Chinese fusion dish? 😉