Italian Egg Drop Soup

By LoriCaputo

Ingredients

• 6 cups chicken stock
• 1 tsp. oregano crushed or 1 tablespoon fresh
• 2 eggs
• 3 tsp. fresh grated cheese
• 2 tbs. grated dry bread crumbs
• 1 clove garlic, pressed

Preparation

Step 1

Beat the eggs, cheese, bread crumbs, and garlic together in a small bowl. Bring the chicken stock to a boil, add the crushed oregano and reduce the heat and let simmer for 10 minutes. Increase the heat to medium and then stir the egg mixture into the stock with a long wooden spoon, this will create long egg strands.

Serve the soup immediately, garnishing with fresh oregano or parsley.