I discovered this type of egg drop recipe last week from another of my favourite Italian cooks, The Chiappa Sisters. A handful of their recipes have been easy to adapt to low fat combinations and have made a few that have been permanent week recipes in my life. I discovered Michela Chiappa around 2012 through her Channel 4 series and now a book, Simply Italian. Since following them, the nation has had the pleasure to being virtually introduced to her two other sisters, Romina and Emi, and now it's even better to watch all three on their YouTube channel giving their pennies worth and not always agreeing. The debate is, how many toppings should you have on your pizza etc... p.s, it is arguably 2 or 3 being the absolute max.
The sisters live in Wales but to Italian parents. I would love to meet them and cook with them in their gorgeous kitchen, but who wouldn't? I'm sure I'd be told to join a long list, even more so now that Jamie Oliver collabs with them quite often.
The Chiappas call this Pasta Reale, but I have found it to be called Stracciatella in other places. So I have adapted this to suit my tastes which I am going to share with you today.
You also have to get past the thought of scrambled eggs floating; it is so much more refined than this and when you realise how quick and cheap the recipe is for a delicious combination, you soon don't care. A lot also refer to this recipe as comforting when sick or just short of time.
Side note: this recipe is not Soup Maker friendly as the eggs catch at the bottom but doesn't need to take 28 minutes to cook - it should not take longer than 10 minutes to make.
Recipe
I hope you love the taste and simplicity of this recipe like I do.
📖 Recipe
Unofficial Slimming World Egg Drop Soup
Equipment
Ingredients
- Frylight
- 1.5 litres water
- 3 stockpots chicken stock preferably low in sodium, or try 2 regular ones
- 2 cm ginger grated
- 4 eggs whisked
- 2 sticks celery sliced
- Parsley to garnish
- 160 g reduced fat cheese grated *to be counted or used as your allowance
- 50 g spinach
- ¼ teaspoon chilli flakes optional
- ¼ teaspoon salt
- Dash pepper
Instructions
- Frylight a deep saucepan and gently saute the ginger and celery.
- Pour in the water, seasoning, chilli if using and stock, then slowly bring to the boil.
- Meanwhile, whisk the eggs and once the pan has reached a rolling boil, hold a fork up high over the pan and pour the eggs slowly through the fork, allowing strands of the egg to cook instantly the moment it lands in the water (some call this egg drags).
- Now to finish, stir in the parsley, cheese and spinach, then serve.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
[…] As the weather has warmed, I have focused on more refreshing soups, such as chicken noodle soup, Italian egg drop soup etc where stock is the key flavour. This is the best stock for £1, which gives you 6 pots and […]