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.
– 1.5 litres of water
– 3 good lower sodium chicken stock pots (stock cubes as a last resort)
– 2cm of fresh grated ginger
– 4 eggs, whisked
– 2 celery sticks sliced
– A generous handful of chopped parsley at end
– 160g lighter cheddar grated (40g per person)
– A really generous handful of spinach
– A good pinch of chilli flakes (optional)
– 1/4 tsp salt and sprinkle of pepper
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1. Frylight a deep saucepan and gently saute the ginger and celery.
2. Pour in the water, seasoning, chilli if using and stock, then slowly bring to the boil.
3. 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).
4. Now to finish, stir in the parsley, cheese and spinach, then serve.
I hope you love the taste and simplicity of this recipe like I do.
Love Tastefully Vikkie x
Slimming World Egg Drop Soup (Syn Free)
- 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 * 40g per person as a Healthy Extra A
- 50 g spinach
- 1/4 tsp chilli flakes optional
- 1/4 tsp salt
- Dash pepper
- 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.