Description
A light, aromatic Herb Egg Soup made with whisked eggs, fresh herbs, and a delicate broth. Simple, comforting, and perfect as a quick appetizer or side dish.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions
- Heat the olive oil or butter in a pot over medium heat. Add the minced garlic and sauté for 1 minute.
- Pour in the chicken or vegetable broth and bring it to a gentle boil.
- Reduce the heat to low and slowly drizzle the beaten eggs into the broth while stirring to create silky egg ribbons.
- Add the chopped parsley, dill, and chives. Season with salt and pepper.
- Simmer for 2–3 minutes, then remove from heat and serve warm.
Notes
- You can add spinach or green onions for additional flavor.
- Use vegetable broth to keep the soup vegetarian.
- Stir the eggs slowly for long ribbons or quickly for smaller curds.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 170mg