Egg drops in broth are an easy and comforting dish, perfect for everyone: adults and children. To prepare them, you only need a few simple ingredients: semolina flour, eggs, and salt. After mixing everything with a blender, you will get your egg drops in seconds. Then you need to cook them in Mio Brodo Star – Beef, practical, good, and made with 100% natural ingredients. Simply shake it before use and then heat it directly in a pot. Nothing could be simpler! I use it often because in a few minutes, I have a hot and tasty broth instantly.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup remilled durum wheat semolina flour
- 1 egg
- 1 pinch salt
- 1 pinch nutmeg
- 4 cups Mio Brodo Star – Beef
- to taste extra virgin olive oil
How to Prepare Egg Drops in Broth
In a large blender, place the flour, egg, nutmeg, and a pinch of salt, then blend for about two seconds. Take the mixture and compact it with your hands, then put it back into the blender and blend it for a few more seconds.
Spread the egg drops on a baking sheet, cover with a cloth, and let rest for about an hour.
Meanwhile, pour 4 cups of beef broth into a large pot and bring to a boil, then drop in your egg drops, cooking them for a couple of minutes.
Finally, serve them with a drizzle of oil and – if you like – a sprinkle of grated Parmesan.
Storage and Tips for Egg Drops in Broth
You can prepare the egg drops the day before and store them in the refrigerator inside an airtight container. Alternatively, you can also freeze them: let them dry well on a tray covered with parchment paper. To cook them, simply pour them still frozen into the hot broth. It is possible to use other flours, such as ‘0’ or ’00’ in half the dose. If you don’t have a blender, you can knead by hand and then create the egg drops with a grater with large holes.
