Lemon Mezzaluna Egg Drop Soup

<span itemprop="name">Lemon Mezzaluna Egg Drop Soup</span>



  • 1 large onion
  • 2 carrots
  • 2 celery ribs
  • 6 cloves of garlic, minced
  • 8 c chicken stock
  • 2 c dried mezzaluna stuffed with pesto
  • 1 lemon, zest and juice

Egg Drop

  • 2 eggs
  • 2 tbsp. parmesan
  • 1/2 tsp. black pepper



  1. Dice the onions, carrots and celery into uniform pieces, sauté in a pad of butter and pinch of salt until the onions are opaque, add the garlic, cook until fragrant.
  2. Add the chicken stock and bring to a simmer, cook the mezzaluna or pasta of choice until al dente.

Egg Drop

  1. Scramble the eggs, parm and pepper together in a bowl. Stir the soup and slowly pour in the scrambled eggs, they will cook on contact with the simmering soup.
  2. To finish zest and juice a whole lemon into the soup.

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