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Italian Egg Drop Soup

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Total Time (minutes)
30
Difficulty
2
Servings
4
Ingredients
6
Total Prep Time: 15 minutes
Calories Per Serving: 180
Nutrients

Nutrition Facts

Serving Size: 427g

Amount per serving
Calories 180 Calories from fat: 60
% Daily Value*
Fat 7 g 11 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 2.5 g %
Cholesterol 145 mg 48 %
Sodium 220 mg 9 %
Potassium 430 mg 12 %
Carbohydrate 15 g 5 %
Fiber 1 g 4 %
Sugars 1 g
Protein 15 g
Vitamin A 8 %
Vitamin C 4 %
Calcium 8 %
Iron 10 %
Vitamin D 8 %
Vitamin K 35 %
Riboflavin 20 %
Niacin 25 %
Vitamin B12 15 %
Phosphorus 25 %
Selenium 30 %
Copper 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 6 cups low sodium chicken broth 
  • 1/2 cup small pasta (ditalini, small sea shells, orzo, etc.) 
  • 4 DOLE® Green Onions, thinly sliced (1/2 cup) 
  • 3 eggs 
  • 3 tablespoons grated Parmesan cheese, plus more for garnish 
  • Salt to taste 
  • Chopped Italian parsley

Directions

  1. Heat chicken broth to simmering in large saucepan. Add pasta; simmer 7 to 10 minutes until pasta is tender, adding green onions last 2 minutes.
  2. Whisk together eggs and 3 tablespoons Parmesan cheese in small bowl. Bring soup mixture to boil; stir soup rapidly and slowly pour in egg mixture forming “ribbons” of egg. Reduce heat; simmer 1 minute. Season with salt, to taste. Ladle into 4 soup bowls. Sprinkle with parsley and additional cheese, to taste.
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Italian Egg Drop Soup Prep Time:15 minutes Cook time:30 minutes Serves: 4
Nutrition facts: 180 Calories, 7 grams fat
Ingredients: 6 cups low sodium chicken broth , 1/2 cup small pasta (ditalini, small sea shells, orzo, etc.) , 4 DOLE® Green Onions, thinly sliced (1/2 cup) , 3 eggs , 3 tablespoons grated Parmesan cheese, plus more for garnish , Salt to taste , Chopped Italian parsley, Directions:Heat chicken broth to simmering in large saucepan. Add pasta; simmer 7 to 10 minutes until pasta is tender, adding green onions last 2 minutes.Whisk together eggs and 3 tablespoons Parmesan cheese in small bowl. Bring soup mixture to boil; stir soup rapidly and slowly pour in egg mixture forming “ribbons” of egg. Reduce heat; simmer 1 minute. Season with salt, to taste. Ladle into 4 soup bowls. Sprinkle with parsley and additional cheese, to taste.