Egg-Drop Noodle Soup

Egg-Drop Noodle Soup

Egg-Drop Noodle Soup

Oodles of noodles is what’s in this soup.  And vegetables, asian seasonings, and eggs all swirled together in a chicken broth.  A light meal to be sure, one to have on hand for when you’re not starving,  just feeling a little peckish, and need something to stimulate your taste buds.   This is what I would want if I had been sick, and was just getting my appetite back.

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With healthy ingredients going into it, you’re bound to feel healthy after eating it.  Rich chicken broth, green onions, ginger, garlic, carrots, noodles and eggs.  Sounds like a prescription to me, but certainly not a bitter pill to swallow.  Think of it as a dressed up chicken soup.

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This recipe makes a large quantity of soup, but it keeps well refrigerated.  I’m not sure about freezing it–I think the already cooked noodles might get mushy, but have not tried it.

EGG-DROP NOODLE SOUP

Yield:   Makes 8 – 10 servings

Ingredients:

  • 8 cups chicken stock or broth

    Healthy ingredients, so good for you.

    Healthy ingredients, so good for you.

  • 1 teaspoon lower-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 (2-inch) piece fresh ginger, peeled and smashed
  • 3 cloves garlic, peeled and smashed
  • 3 medium carrots, peeled and sliced
  • 3 green onions, white and green parts, sliced
  • 2 packages ramen noodle soup, flavor packets discarded
  • 3 eggs, slightly beaten
  • salt and pepper to taste
  • 2 teaspoons cornstarch
  • 2 teaspoons water, or use 2 teaspoon saved chicken broth

Directions:

1.  In a large saucepan or soup kettle, combine the chicken broth, soy sauce and sesame oil.   Bring to a boil.

2.  Add the piece of ginger, garlic cloves, carrots, and all of the green onions, except for 2 tablespoons green parts–save these for garnish.   Return to a boil and simmer for about 10 minutes, until carrots are tender. With a slotted spoon, remove the ginger and garlic and discard.

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3.  Mix together the cornstarch and water to dissolve the cornstarch.  Pour into boiling broth and stir to combine.  Add the noodles (minus the flavor packets), and continue to cook for about 3 minutes.

4.  In a small bowl, whisk the eggs together with a little salt and pepper to taste.  While gently stirring the soup, pour in the egg mixture and stir to swirl and cook the eggs.  Remove from heat and serve with reserved green onions as garnish.

Served with a sandwich, this makes a light meal.

Served with a sandwich, this makes a light meal.

 

SOURCE:   adapted from Allrecipes.com

 

 

 

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Italian Wedding Soup

Here we are at the middle of June and the weather this week has been overcast and quite cool.

This put me in the mood for a warm bowl of soup.

Not a thick, hearty one but something rather light, yet filling and containing healthy ingredients.  The one that came to mind is this recipe for Italian Wedding soup.  A chicken broth base, with carrots, tiny pasta, beef meatballs and spinach,  it was just what I wanted.

A quick side note:  I always assumed it was so named because it was served at Italian weddings.  HaHa!  My friend Pauline who is  Italian by heritage straightened me out on that one.  She says it gets its name from the fact that it is a marriage of beef meatballs with chicken stock,  a wedding of sorts.  So—now we know.

I usually start this recipe by making the meatballs first,  putting them on a platter or tray in the refrigerator while I begin the actual soup-making……then when I need the meatballs they are all ready.  In fact they could be made a day in advance and kept cold so you save time on the day you make the soup, since this is what takes the most time.  With the meatballs all made, it takes less than an hour to make the soup.  Now let’s get started.

ITALIAN WEDDING SOUP

SERVINGS:  ABOUT  8

INGREDIENTS

  • 1  Tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 carrots, finely diced
  • 1 clove garlic, minced
  • 8 cups chicken broth
  • 3/4 teaspoon dried mixed Italian herbs
  • 1- 1 1/3 cups small pasta, like orzo or ditalini
  • 10 oz. box frozen spinach, thawed and squeezed dry; or 8 0z. fresh baby spinach
  • Prepared meatballs  (see separate directions)

For the meatballs:

  • 1 lb. ground beef
  • 1 egg
  • 1/4 cup bread crumbs, preferably Panko
  • 1/4 cup milk
  • 3/4 teaspoon salt
  • 1 Tablespoon finely diced onion
  • 1 Tablespoon grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley

In a medium bowl mix together the milk, egg, salt, breadcrumbs, and seasonings.  Crumble and add the ground beef. Gently mix with  the other ingredients.  With your hands, form into tiny meatballs, about 1 inch in diameter.  It’s helpful to moisten your hands occasionally while doing this—-the meatballs seem to stick together better.

PUTTING IT ALL TOGETHER

In a large soup kettle, sauté the onion and carrots in the olive oil, just till onion is translucent.  Add garlic and sauté another minute.

Add the chicken broth and herbs;  Bring to a boil, cover, and reduce heat to medium and simmer till vegetables are tender.  Add the pasta, bringing soup back up to boil,  simmer about 10 minutes.

Add the meatballs and cook until they are firm and float to the top,  about 4-5 minutes.

Stir in the spinach and cook until wilted, if using fresh, or warmed through if using frozen.  Taste and adjust seasoning with salt and pepper as needed.

Ladle soup into serving bowls and top with grated parmesan cheese.   Oh, yeah!  This is good stuff!

SOURCE:   Pauline’s recipe with slight modifications by yours truly.