Egg Drop Soup with Semolina

Prep Time

10 Minutes

Cook Time

5 Minutes


Serves 4


Most ingredients are available in Antonio’s Market!


6 1/3 cups Beef Broth
2 ea Eggs
2 tbsp Semolina
2 tbsp Parmigiano-Reggiano, Grated

Method of Preparation

1. Cool 1/2 cup of beef broth.
2. Boil the remaining beef broth.
3. In a bowl, combine semolina, salt and cheese with eggs using a whisk.
4. Slowly stir in the cold broth to the mixture, then pour egg mixture into boiling broth, stirring continuously.
5. Let boil 1-2 minutes while stirring.

Recipe Source

The Cheeses of Italy, Ars Vivendi