One-Pot Wonders
A Lighter Spinach and Parmesan Egg Drop Soup
Popular on Food52
47 Reviews
FrugalCat
September 15, 2023
I just used one whole egg and it came out great. I put a few meatballs in as well.
KyMorgan
January 6, 2019
Does anyone know if this can be frozen? My fiend just had a baby and she loves egg drop soup. I wanted to make a big batch of this for her to use when she needs a quick meal.
inpatskitchen
January 6, 2019
Hi KM! I'm really not sure if it's a good idea since eggs can get rubbery when frozen sometimes. This would be a good question for the Hotline. Or maybe someone can chime in...
Mark
March 20, 2017
Loved the soup, Pat. We added in about a pound of small Italian-season meatballs for a little extra protein. Also doubled up on the spinach. Delicious!
Angelyn T.
March 12, 2017
Super low key soup for lazy evenings where you don't really feel like cooking, and don't feel like eating anything fried or heavy either. A feel good soup for lazy evenings:)
I added some macaroni at the end, to make this soup more filling, and added some toasted Sesame oil to make this soup more fragrant. There's a similar recipe in Asia called Spinach Egg drop soup, where toasted sesame oil, fish sauce/soy sauce and ginger are added for added warmth and aroma. Thanks for this recipe! This warmed me up on a cold lazy swedish evening!
I added some macaroni at the end, to make this soup more filling, and added some toasted Sesame oil to make this soup more fragrant. There's a similar recipe in Asia called Spinach Egg drop soup, where toasted sesame oil, fish sauce/soy sauce and ginger are added for added warmth and aroma. Thanks for this recipe! This warmed me up on a cold lazy swedish evening!
inpatskitchen
March 12, 2017
Thank you Angelyn! The Asian version sounds wonderful! I'll have to research
Stacy
October 13, 2016
Loved this light- refreshing soup. My 8 year old granddaughter asked for seconds! Didn't have nutmeg, but had pumpkin spice- love, love!
Will make again.
Will make again.
Pam A.
February 21, 2016
Why is this being called a Vegetarian recipe when it calls for Chicken Broth???
inpatskitchen
February 21, 2016
Hi Pam! I have no idea. I never tagged it as vegetarian and now I can't go in to edit it to check the tags. However, I think it might be good with a light vegetable broth, although I've never made it that way.
Pam A.
February 21, 2016
Thanks Pat. Of course I know I can substitute, I was just surprised as Food 52 had the link to this recipe as Vegetarian Entrees. We are crazy for cabbage here so will try your recipe with Veg Broth!
lesmcs
January 16, 2016
Do you think I could stir in some yellow miso? I'm trying to find ways to use up that tub of miso.
inpatskitchen
January 16, 2016
I think that would be fantastic! Maybe cut some of the chicken broth and add miso broth in its place. Please let me know how it goes.
Hana
January 15, 2016
Simple and delicious! I added in 6 large egg whites instead of 3 extra large for more protein along with a nub of ginger for the broth. Thank you for the recipe!
Elizabeth
January 12, 2016
I just made this soup and we loved it! easy to make, and a lot of flavor. One thing that I did, instead of discarding the garlic, I pressed them through a small colander and added the pulp to the soup, I think it was a nice addition.
I'll keep this recipe !!
I'll keep this recipe !!
Jackie S.
January 6, 2016
I made this tonight and loved it. Used whole eggs for a bit more protein, and adding some freshly chopped scallions into the bowl with gave it a fresh zing. Loved this!
inpatskitchen
January 6, 2016
Thanks Jacqueline! I've used whole eggs in the past also and I love the scallion addition! Will do that next time!
susan5500s
January 25, 2015
Getting ready to make this soup on the very rare cold Miami day! Why do you use a sprouted cup for the egg and cheese?
inpatskitchen
January 25, 2015
Just makes it easier for pouring into the soup. You don't have to use it but I just use a liquid measuring cup for this.
susan5500s
January 25, 2015
Thank you so much, can't wait for dinner tonight. Taking it light and easy, at least through January!
Susan W.
December 23, 2014
Pat, I am going to make this as part of our seven fishes feast. I'd like it to be around for a couple of days. Do the eggs hold up at all? I will be using the entire egg if that makes a difference. We could add the egg each time someone wants a bowl, but that's not entirely convenient with the surfing, hiking and horseback riding that people will be rushing off to at different times.
inpatskitchen
December 24, 2014
Hi Susan! I've only had leftovers the next day and the soup was fine. I worry that any longer the eggs would get rubbery. Maybe a couple of pots of the broth and spinach and then add eggs when you reheat each pot?
Susan W.
December 24, 2014
Great idea. Small batch of the soup with the egg and eggless waiting on the sidelines.
boulangere
December 19, 2014
I'm happy to see your lovely soup here, Pat. I had wanted to test it, but by the I got to it, it had already been snapped up. However, I had some dental work done today, and for the next couple of days I need to be on a largely liquid regime. And a high-protein one at that. This is going to nourish me for lunch tomorrow. Thank you.
inpatskitchen
December 19, 2014
Hopefully the dental work went well and is not causing too much discomfort. And hopefully you'll enjoy the soup. Thank you Cynthia...Merry Christmas!
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