Best 5 Hearty Irish Egg Drop Soup Recipes
EGG DROP SOUP
We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings (3 cups).
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
RHONDA'S HEARTY EGG DROP SOUP
Make and share this Rhonda's Hearty Egg Drop Soup recipe from Food.com.
Provided by Rhonda K
Categories Clear Soup
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth to a simmer and add Shrimp, Green Onions, & Peas let simmer for 5 minutes.
- Add egg while whisking the soup to give it the 'shredded' look ( I pour the egg from a measuring cup to get a consistent flow) Let simmer for about 2 minutes.
- Mix the Cold Water and corn starch to the consistency of whole milk.
- Bring to a boil and add Corn Starch / Water to thicken.
Nutrition Facts : Calories 61.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 36.8, Sodium 579, Carbohydrate 3.1, Fiber 0.4, Sugar 1, Protein 8.8
HEARTY IRISH EGG DROP SOUP
Hearty, easy, and cheap to make a twist on classic egg drop soup.
Provided by Tahryn
Categories Soup
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
- Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.
- Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 43.9 g, Cholesterol 195 mg, Fat 6.3 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 1.6 g, Sodium 2143.5 mg, Sugar 6.6 g
HEARTY IRISH EGG DROP SOUP
Hearty, easy, and cheap to make a twist on classic egg drop soup.
Provided by Tahryn
Categories Soup
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
- Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.
- Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 43.9 g, Cholesterol 195 mg, Fat 6.3 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 1.6 g, Sodium 2143.5 mg, Sugar 6.6 g
ITALIAN EGG-DROP SOUP
Hearty and delicious, full of fibre and protein, quick and easy. Adapted from a recipe by Kristen Swensson at Serious Eats. http://bit.ly/ea9xIE
Provided by DrGaellon
Categories Greens
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
- Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.
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