I have always like egg drop soup in Chinese restaurants, a light chicken broth with feathers or strings of egg white throughout.
I made the Italian version, similar, but the egg is mixed with Parmesan cheese and bread crumbs, so it has a little more strength. It is delicious.
Serve it with a green salad and some garlic bread....Delicious!
Italian Egg Drop Soup
8 cups chicken broth
1 chicken breast, poached and shredded
4 cloves garlic, minced
1/3 cup chopped parsley
1/4 tsp grated nutmeg
1 T chopped onions or chives or green onions
3 T bread crumbs
salt and pepper
Heat broth with garlic. Simmer.
Whisk eggs, parsley, nutmeg, chives and breadcrumbs until blended. You should not see egg whites separate from yolk.
Right before serving, taste chicken stock and season with salt & pepper.
Whisk the stock so that it swirls. Pour in the egg mixture in a thin stream.
Add the chicken to heat through (30 seconds or less).