This is sort of a hybrid soup between an Asian egg drop soup and stracciatella soup, a delicious Italian egg “ribbon” and chicken broth comfort dish. It’s light and refreshing yet really satisfying. I actually love to eat it for breakfast! It’s also special enough to serve to guests. If you want to make it ahead of time, just complete the recipes to Step 4, cool and refrigerate. Ten minutes before you’d like to serve it, warm it up and continue with the rest of the steps. This will keep the spinach a brighter green.
Ingredients
1 recipe Lemon Ginger Meatballs (see above)
For the soup:
1 tablespoon unsalted butter or ghee
1 medium onion, diced
1 tablespoon minced fresh ginger
2 quarts homemade chicken stock (page 000)
3 cups diced spinach, lambs quarters, Swiss chard, or another green
2 eggs, beaten
2 tablespoons fish sauce
2 tablespoons coconut aminos
1 teaspoon fresh lemon juice (or to taste)
Instructions
Melt the butter in a soup pot.
Add the onion and sauté for 5 minutes.
Next, add the ginger and sauté for another few minutes.
Add the chicken stock and meatballs. Simmer for 10 minutes.
Add the spinach.
After about 5 minutes, add the eggs to the soup in a light stream (instead of a big clump) and stir the soup as you do this to produce strands of eggs (not one large poached egg).
Now add the fish sauce, coconut aminos (less coconut aminos if you’re using canned chicken stock or it may be too salty) and finally, the lemon juice to brighten the soup.
Season (adding additional salt/coconut aminos if needed) to taste and enjoy.
Recipe by Sustainable Dish at https://sustainabledish.com/spring-egg-drop-soup-with-lemon-ginger-meatballs/