Nana’s Egg Drop Soup

My parents came over for dinner on Sunday before the Blackhawks game, and I wasn’t sure what to make for them. My brother and his girlfriend were also coming over, so I needed a decent amount of food – but I wasn’t in the mood for anything too complicated. Lucky for me, I have an Italian Nana with the best cookbook in the world stored right in her head. I called her up and she talked me through her Mother’s soup with mini meatballs and an egg drop. Done.

Some people call this Italian Wedding Soup, but to her, this is just her Mama’s soup! I was extremly proud of myself when my Mom said it was just as good as when her Nana used to make it, especially because I tried it with turkey instead of red meat. Honestly, I know turkey meatballs get a bad rep, but since these cook right in the broth, they stay super moist and delicious. I want to try cooking these little guys in tomato sauce next!

So here’s how you make it!

1 lb ground turkey

1 egg

1/2 cup breadcrumbs

2 tbsp parsley, finely chopped

1 tbsp water

1 clove garlic, diced

2 tbsp parmesan cheese

1/2 onion, diced

1 carrot, diced

2 celery stalks, diced

12 cups chicken broth

2 tbsp parsley, finely chopped

2 eggs

2 tbsp parmesan cheese

salt and pepper

Combine the ground turkey, breadcrumbs, parsley, water, garlic, cheese and egg with your hands until everything is evenly distributed.

Form into small meatballs, about the size of a quarter. Set aside.

In a soup pot, saute celery, carrot, and onion in olive oil and a pinch of salt until they soften and the onion becomes translucent. Add the broth.

Bring the broth to a steady simmer and drop the meatballs in.

(Thanks Mom for being my hand model here!)

Cover and let simmer for about 15 minutes. Then either remove the lid or just move it slightly over so steam can be released as it cooks for another 15 minutes.

Ps. Yes, I’m still in love with my Le Creuset 🙂

After those 30 minutes, remove the cover completely and check to see if your meatballs are cooked all the way through. If not, keep it simmering. Stir in 2 more tbsp of parsley.

Now it’s time for the fun part. Whisk 2 eggs with 2 tbsp of parmesan cheese.

You want to slowly pour the egg mixture in a steady stream into the simmering soup, stirring constantly.

It doesn’t look all that pretty in the pot, but trust me, it tastes amazing.

And that’s it!

Serve with crusty bread and this meal is like a big hug.

Enjoy!