I am clearly still on a food kick and this soup does not disappoint! It is my Italian Grandma DiNatale's recipe and I've been eating since I was a kid and making it as an adult.
Now, I used to be a cold-weather only soup eater. That said this comforting soup is the exception. It cures all, I promise!
My Grandma D's egg/cheese soup is the most magical, comforting soup and it is so simple make. Think egg drop soup, but Italian style. I'm grateful and honored my grandma showed me how to make her soup when I was a young teenager. I think of her every time I make this soup and I make it in her 80 year old pot, every time. I've been making my grandma's soup for over 35 years and plan to make it another 35 years.
So, you ask, what it is Grandma D's egg/cheese soup? It's an egg scrambled w/some grated Parm or Romano cheese mixed together, then it's drizzled into boiling broth with a fork. That's it. Grandma D taught me the art of whisking the raw egg w/a fork. It is all in the wrist. Now, Grandma D always used chicken or turkey broth. That said you can use vegetable broth or mushroom broth (my veggie fav broth) too. I’ve made it with both when I was a vegetarian and they were delicious. As for the soup additions... add whatever you want. I've made it a million different ways, with all sorts of ingredients/veggies and all are scrumptious. Tonight, I used chicken broth, rice, sautéed ground chicken and spinach.
Here's how Grandma D made her egg/cheese soup... I documented the steps in hopes of making it easier for you all to make. Please hit me up with any questions. I hope you all make a big batch of Grandma DiNatale's soup for yourselves and enjoy every bite!
32 oz of chicken broth (or whatever broth you prefer). This batch, I added rice (noodles work too), cooked ground chicken and spinach. Add whatever you like. The possibilities are endless.
Whisk the raw eggs with a fork.
Add a super heaping tablespoon of grated Parm or Romano cheese. It's an "eyeball it" kind of thing. Don't worry, there is no such this as too much cheese! Though, if its over-cheesed, you will get bigger clumps, but who cares, it's delish!
After mixing the egg and cheese together, bring the soup to a boil and drizzle it in with a fork.
When the egg/cheese bowl is empty, turn off the burner, fill up a bowl and enjoy the amazingness. also, if you make this soup (and I hope you do) - please send me pics and let me know what you think!
Cheers,
Rach
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