Mediterranean Diet Comforting Egg Drop Soup
Warm, nourishing, and infused with bold Mediterranean flavors, this Mediterranean Diet Comforting Egg Drop Soup is the perfect recipe to soothe your soul and satisfy your taste buds. Combining the simplicity of the classic egg drop technique with the richness of Mediterranean ingredients like olive oil, zucchini, and lemon juice, this soup shines with vibrant aroma and taste. A wholesome base of low-sodium broth, aromatic vegetables, and dried herbs such as thyme and oregano sets the stage, while fresh parsley adds a bright, herbaceous garnish. Ready in just 40 minutes, this healthy, protein-packed soup is light yet hearty, making it an ideal dish for lunch or a cozy light dinner. Perfect for fans of Mediterranean cuisine and anyone looking for an easy-to-make recipe that is both comforting and nutritious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 carrot
- 2 celery stalks
- 1 zucchini
- 6 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 large eggs
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your vegetables: Finely dice the onion, mince the garlic, and thinly slice the carrot and celery. Cut the zucchini into small cubes.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, sliced carrot, and celery, and cook for another 3 minutes, stirring occasionally.
Add the zucchini to the pot and pour in the broth. Stir in the bay leaf, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and let the soup cook for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
While the soup is simmering, crack the eggs into a small bowl and beat them until well combined.
Once the vegetables are tender, remove the bay leaf from the pot.
Slowly drizzle the beaten eggs into the simmering soup while continuously stirring to create thin ribbons of egg.
Add the lemon juice to the soup and adjust seasoning with additional salt or pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5129 mg | 223% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 20.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 280 mg | 22% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
