Total Time
Prep 5 mins
Cook 10 mins

I got this from Giada on the foodnetwork. It is a 5* recipe.

Ingredients Nutrition


  1. Salt and freshly ground black pepper
  2. Bring the broth to a boil in a large saucepan over medium-high heat.
  3. In a bowl, whisk the eggs, cheese, parsley, and basil to blend.
  4. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
  5. Stir in the spinach, then season the soup, to taste, with salt and pepper.
  6. Ladle the soup into bowls and serve.
Most Helpful

5 5

Delicious, simple soup! This is very quick to prepare and tastes great. Thanks for sharing!

4 5

This soup did remind me of the egg drop soups you order in Chinese restaurants. It was very tasty and healthy! I loved the strips of spinach. It's a wonderful, quick and healthy soup. Thank you for posting! ~Made for the top favorites of 2009 cookbook tag game~

5 5

5+ Star Recipe! I made this for PAC Spring 2009, for my preemie, Katelynclark. This recipe places her up in the top ranks, a more than 5 star recipe! This is a thin soup, like egg drop soup at a Chinese restaurant. But with an italian bent. I wouldn't count on it serving 4 hungry men, but it is a lovely lunch soup or appetizer soup. This soup is really good!