an Italian egg drop soup

4 tablespoons grated grana padano cheese
1/3 cup breadcrumbs
2 eggs, beaten
4-6 cups chicken stock
4 saffron threads
1 pinch powdered cinnamon
1 pinch powdered ginger
1 pinch freshly ground black pepper
1 pinch powdered nutmeg
1 pinch powdered saffron
2 tablespoons finely chopped parsley


COURSE: Soups and Stews

CUISINE: Italian


  1. Mix the grana padano and the breadcrumbs to the beaten eggs to form a mixture that is not too dense. Bring the broth to a boil. As soon as it boils, add the saffron. Simmer until the broth becomes golden.
  2. Bring again to a boil and stir in the cinnamon, ginger, black pepper, and nutmeg. Add the egg mixture to the broth. Whisk and bring to a boil once again for a few seconds until the liquid part separates from the solid. The mixture will change in consistency from creamy to grainy due to the solidified eggs.
  3. Remove from heat, season with a pinch of powdered saffron, and serve. Serves 4 as a meal or 8 as a soup course