Egg Drop Soup (Stracciatella)

Name: Egg Drop Soup
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion, cut into pieces; 2 tomatoes, cut into pieces; 10 sprigs of parsley; 1 liter of water; 4 eggs, lightly beaten; 1 tablespoon of olive oil; 1 teaspoon of ground coriander (optional); 1 cup of grated Parmesan cheese; Salt to taste

1
1 medium onion, cut into pieces
2
2 tomatoes, cut into pieces
3
10 sprigs of parsley
4
1 liter of water
5
4 eggs, lightly beaten
6
1 tablespoon of olive oil
7
1 teaspoon of ground coriander (optional)
8
1 cup of grated Parmesan cheese
9
Salt to taste

Ingredients

1
1 medium onion, cut into pieces
2
2 tomatoes, cut into pieces
3
10 sprigs of parsley
4
1 liter of water
5
4 eggs, lightly beaten
6
1 tablespoon of olive oil
7
1 teaspoon of ground coriander (optional)
8
1 cup of grated Parmesan cheese
9
Salt to taste

Directions

1
In a pot, combine the onion, tomato, parsley and water
2
Bring to a boil and let simmer for 15 minutes
3
Strain through a sieve and return to heat
4
When boiling, add the eggs, allowing them to flow into the broth in thin strands
5
Simmer for an additional 2 minutes
6
Remove from heat, stir in olive oil, salt and coriander
7
Mix well and serve with Parmesan cheese
8
272 calories per serving