A simple, savory, and delicious Italian egg drop soup. Our version also uses stridolo, an Italian vegetable, but spinach or pea greens can be substituted.
In easy-to-pour bowl (such as measuring bowl), thoroughly whisk together eggs, grated Parmigiano Reggiano cheese (make sure it's finely grated or microplaned), flour, milk/cream, and nutmeg. Set aside. Zest and juice 1/2 Meyer lemon into separate bowls. Set aside.
In small saute pan, saute diced stridolo in olive oil over medium heat for about 3-5 minutes, until it wilts and stems soften. Add garlic and cook for another 2-3 minutes, stirring regularly, until garlic begins to brown. Add white wine, scrape pan, then remove from heat and set aside.
On separate burner at same time as you're cooking the stridolo, bring broth/stock to simmer (e.g. small bubbles form but it's not boiling). Slowly pour in egg/cheese/flour mixture, stirring soup constantly with a large spoon as you pour. Continue stirring until soup returns to simmer and begins to clear, about 5 minutes. Remove from heat, add stridolo and lemon juice, then stir to incorporate. Pour or ladle soup into serving bowls, garnish, and serve!
Best served with a side of crunchy bread for dipping. This recipe makes about 1 quart jar full of soup, or two medium sized servings.
Stracciatella: Italian egg drop soup (with stridolo) https://www.tyrantfarms.com/stracciatella-italian-egg-drop-soup-with-stridolo/