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.