Italian Zucchini Egg Drop Soup
This recipe comes from Panning The Globe.
This is a great way to use up a lot of zucchini or summer squash! It’s easy, tasty, quick, and you can add or change most of the ingredients to make it suit your style.
INGREDIENTS
Vegetables
2 tablespoons olive oil
1 yellow onion, finely chopped
1 tablespoon minced garlic
2 pounds zucchini (about 4 large), shredded using the shredding blade of your food processor, or the largest sized holes on your grater (5–6 cups shredded)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Egg Mixture
3 large eggs
1/3 cup grated parmigiano-reggiano or another good quality parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Broth
4 cups low salt chicken or vegetable broth
2 cups water
Finishing
12–14 fresh basil leaves, roughly chopped plus more for garnish
Grated parmigiana cheese to sprinkle on top
Salt and pepper, to taste
INSTRUCTIONS
Vegetables Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add garlic and onions. Cook for 8 minutes or so, until onions are soft and translucent. Add zucchini and turn heat up to medium-high. Cook zucchini, stirring and tossing frequently, for 4-5 minutes, until it softens. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove pan from heat and set aside.
Egg mixture In a small bowl whisk eggs, cheese, salt and pepper. Set aside.
Broth Bring broth and water to a simmer in a medium pot. Whisk simmering broth as you pour in 1/3 of the egg mixture. Allow broth to return to a simmer. Repeat with another 1/3 of the egg mixture. When broth returns to a simmer, add the rest of the egg mixture while whisking. Add the zucchini to the broth and cook until heated through. Just before serving, stir in chopped basil.
Ladle soup into bowls. Garnish with additional shredded basil. Season with salt and fresh ground pepper, to taste. Pass around extra parmigiana cheese.