Mediterranean Diet Comforting Egg Drop Soup

Transform your mealtime into a cozy, nutrient-packed experience with this Mediterranean Diet Comforting Egg Drop Soup. Featuring a medley of vibrant vegetables like zucchini, carrots, and celery, this dish combines the heart-healthy richness of olive oil with the aromatic essence of thyme and oregano. The egg ribbons are delicately swirled into a flavorful low-sodium broth, enhanced with a refreshing splash of lemon juice for a tangy finish. Ready in just 40 minutes, this wholesome, protein-packed soup is perfect for busy weeknights or as a soothing starter. Garnish with fresh parsley for a bright pop of flavor and color, and enjoy the comforting simplicity of Mediterranean cuisine in every spoonful. Perfect for those seeking a healthy, satisfying dish that’s both light and indulgent!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic, sliced carrot, and celery, and cook for another 3 minutes, stirring occasionally.

Step 4

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.

Step 5

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.

Step 6

While the soup is simmering, crack the eggs into a small bowl and beat them until well combined.

Step 7

Once the vegetables are tender, remove the bay leaf from the pot.

Step 8

Slowly drizzle the beaten eggs into the simmering soup while continuously stirring to create thin ribbons of egg.

Step 9

Add the lemon juice to the soup and adjust seasoning with additional salt or pepper if needed.

Step 10

Serve the soup hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2079.0g)

Amount per serving	% Daily Value*
Calories	714.5

Total Fat 47.1g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 558mg	0%
Sodium 5129.3mg	0%
Total Carbohydrate 45.4g	0%
Dietary Fiber 7.3g	0%
Total Sugars 20.4g
Protein 29.0g	0%

Vitamin D 120IU	0%
Calcium 279.8mg	0%
Iron 6.1mg	0%
Potassium 1512.2mg	0%

*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.

Source of Calories

Fat: 58.8%

Protein: 16.1%

Carbs: 25.2%