Italian Egg-Drop and Zucchini Soup (Stracciatella alle Zucchine)

By á-708

Ingredients

• 2 Tbs (30 ml) olive oil
• 1/2 onion, finely chopped
• 1 1/2 lbs (375 ml) zucchini (courgettes), diced
• 1 1/2 cups (375 ml) canned beef stock
• 1 1/2 cups (375 ml) canned chicken stock
• 1 cup (250 ml) water
• 2 eggs, beaten
• 1/4 cup (60 ml) freshly grated Parmesan cheese
• 1 Tbs (15 ml)finely chopped parsley
• 1 Tbs (15 ml) finely chopped fresh basil
• Salt and freshly ground pepper to taste

Preparation

Step 1

Heat the oil in a large heavy soup pot over moderate heat. Saute the onion and zucchini until lightly browned, about 15 minutes. Add the stocks and water and bring to a boil. Reduce the heat and simmer covered for 20 minutes. Stir the remaining ingredients together in a small bowl. Immediately before serving, slowly pour the egg mixture into the simmering broth while stirring. Serve immediately. Serves 4 to 6.