Egg and Pasta Soup

    Egg and Pasta Soup


    31 people made this

    This is a very flavourful egg soup! You can substitute your favorite small pasta in place of the ditalini, if you prefer.

    Serves: 4 

    • 20g butter
    • 1/2 cup chopped onion
    • 1/2 teaspoon minced garlic
    • 375g skinless, boneless chicken breast halves - cut into strips
    • 3 1/2 cups (875ml) chicken stock
    • 1 cup (250ml) water
    • 250g frozen chopped spinach
    • 1/4 cup (40g) ditalini pasta (short tubes)
    • 3 eggs
    • 1/4 teaspoon ground black pepper
    • pinch of cayenne pepper
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Melt butter in a saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add stock, water, spinach and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
    2. Meanwhile, whisk together eggs and both peppers.
    3. Bring soup back to a boil and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

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