Spring Fresh Egg Drop Soup

Spring Fresh Egg Drop Soup

Spring is in the air and produce is fresh and crisp!  Soups are a versatile option to use those extra veggies in the fridge.  You can also make double batches for easy leftovers on a busy night.  If you are transitioning from spring cleaning to “Spring Cooking” find out more here.


Serves: 4

Prep time: 15-20 mins

Cook time: 30 mins



2 tbsp cup olive oil

1 small onion, chopped

2 garlic cloves, thinly sliced

1/2 cup celery, sliced

1 large carrot, sliced

1 red pepper, diced

4 cups of low-sodium chicken  broth or veggie broth

1 cup mushrooms, sliced

6-10 asparagus spears, diced into chunks

2 large eggs

1 tbsp parmesan cheese

1 1/2 tsp fresh lemon juice

1 tbsp water

Garnish: Fresh Italian parsley



  1. Heat the oil in a large soup pot over medium heat. Add onion, garlic, celery, carrots, red peppers and season with a pinch of salt. Reduce to medium-low heat and continue cooking until vegetables are soft, about 10 minutes.
  2. Add the broth and bring to a boil.  Have soup simmer for 10 minutes.
  3. Add asparagus and mushrooms about 5 minutes before soup is ready to be served.  Cook for 5 minutes until asparagus is crisp and mushrooms are tender.
  4. In a small bowl, whisk or beat 2 eggs with parmesan cheese, 1 tbsp water and a pinch of salt.
  5. Drizzle the egg mixture into 4 or 5 spots around the pot.  Let stand for 1 minute so the egg can settle. Then gently stir in the lemon juice.
  6. Garnish with fresh parsley and parmesan cheese if desired.