This soup makes for a simple, delicious way to get more bone broth into your diet. Slurping it up before dinner makes for easier digestion, and gives you a good, healthy dose of all those good nutrients inside!
Roman Egg Soup is found on page 206 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Ingredients
- 2 quarts chicken stock
- 4 eggs
- 4 tablespoons finely powdered Parmesan cheese
- sea salt
or fish sauce (page 157) and pepper - 2 tablespoons very finely chopped parsley
Instructions
Get out your stock (I used up the last of my turkey stock plus some chicken broth), and bring to a boil in a pot. You’ll have to do some scum-skimming again. For this batch, I’m only making one quart.
Now, beat together the eggs and cheese. (Even though I was halving the recipe, I used 3 eggs, and probably even more than 4 tablespoons of parm. I just eyeballed it, and my eyes knew that I love way more than 2 tablespoons’ worth of cheese!)
(Oh, it definitely wasn’t “finely powdered.” My cheese grater only has one “setting.” 😉 )
Slowly pour in the egg mixture in a steady stream into your boiling stock, whisking it in as you go.
Now add your seasoning (salt and pepper, or fish sauce), and top with chopped parsley in the bowl.
How’d it go?
This is one soup that takes seriously almost no effort. How hard is it to grate some cheese, beat a couple eggs, and chop some parsley? I guess making the stock from scratch beforehand is the “hard” part. Oh wait — that is a process that consists of dumping some bones and some vegetable bits in water, turning on an oven, and letting it cook for a day. Dang. I just love easy, nourishing food!
How we liked it
We loved it! This soup reminded me of egg drop soup you get from Chinese takeout — except I knew it had only good-for-me ingredients! And the heavy amount of parmesan I included was delicious. Simple, tasty, easy way to get more bone broth in — this one is gonna be a recipe used pretty regularly around here I’m sure!
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
- Onion-Cranberry Compote
- Sweet Potato Puree
- Ginger Carrots
- Stuffed Peppers
- Turkey Stock
- Coconut Turkey Soup
- Carrots Vichy
- Breaded Whitefish
- Moussaka Eggplant Casserole
- Breaded Chicken Breasts
- Baked Custard
- Basic Dressing
- Zucchini Cakes
if you subbed green onions for the parsley and added some fermented soy or tamari, it would be healthy Asian style egg drop soup. It is also similar to Spanish garlic soup, which has homemade chicken broth, sauteed garlic, and is usually served with a poached egg (the recipe I like you toast some bread, put your toast with the poached egg on top in your bowl then fill with the garlic-y broth.
Now I’m hungry for soup!