Italian Egg Drop Soup with Orzo

Transport yourself back to the cozy comforts of childhood with this Easy Italian Egg Drop Soup with Orzo. This soul-warming orzo soup is a testament to the healing power of food, perfect for those under the weather or anyone in need of a comforting bowl of nostalgia.

This soup is a delightful twist on a classic recipe that has been passed down through generations. As a little girl, I remember my mother and grandmother making pastina soup for anyone that was sick. It consisted of chicken broth, itty bitty pieces of pasta and a lump of butter. The butter melted right into the thick soup giving it a velvety texture.  It's such an easy thing to make but so good and comforting.

This Orzo Egg Drop Soup builds on that original recipe but has evolved into a richer, more protein-packed version, using orzo and eggs to create a velvety texture without losing any of its comforting qualities. The addition of grated Parmesan cheese elevates the flavors, while chicken broth ensures a perfect balance of saltiness.

This orzo soup recipe transforms basic ingredients into a bowl of pure comfort. This soup has stood the test of time, becoming a cherished tradition in my family. Whether you're seeking a remedy for a cold or simply craving a taste of home, this Easy Italian Egg Drop Soup with Orzo is sure to warm your heart and soul.

Ingredients

• Chicken Broth – Use low-sodium chicken broth to have better control over the saltiness of the dish. You can also use vegetable broth.
• Orzo Pasta – Orzo is a small, rice-shaped pasta that cooks relatively quickly. It adds heartiness and texture to the soup.
• Eggs – The beaten eggs are added to the hot broth to create delicate, ribbon-like strands, adding protein and richness to the soup.
• Fresh Parsley – Parsley adds a fresh, herbal flavor and a pop of green color to the soup. Fresh parsley has a brighter flavor but feel free to substitute dried parsley.
• Salt and Pepper – These seasonings are added to taste, enhancing the overall flavor of the soup.
• Parmesan Cheese – Grated Parmesan cheese is used as a garnish and adds a salty, nutty flavor that complements the soup.

How to Make Orzo Egg Drop Soup

1. In a medium-sized saucepan, bring the chicken broth to a boil over medium-high heat.
2. Add the orzo pasta and reduce the heat to medium. Cook the pasta for about 8 minutes or until tender.
3. Add the beaten eggs and parsley to the pan, and stir well. Cook for another minute or until the egg is formed into bits.
4. Season the soup with salt and pepper to taste.
5. Garnish with parsley and serve with grated Parmesan cheese.

Variations/Substitutions

• Swap the Broth – Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
• Add Vegetables – Add diced carrots, celery, or spinach to the soup for added nutrition and flavor.
• Add Protein – You can add cooked chicken, turkey, or shrimp for a heartier soup.
• Make It Spicy – Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version of the soup.
• Use Different Grains – If you don't have orzo, you can use other small pasta shapes like ditalini or small shells. Alternatively, you can use rice or quinoa for a gluten-free option.

Cooking Tips

1. Use low-sodium chicken broth to control the saltiness of the soup, especially since Parmesan cheese is salty.
2. Stir the soup continuously when adding the beaten eggs. This helps create the characteristic egg ribbons in the soup. Just be sure to stir gently to avoid breaking up the egg too much.
3. Taste the soup before adding salt and pepper, as the Parmesan cheese will add some saltiness. Add more salt and pepper only if needed.
4. Adding a sprinkle of fresh parsley or other herbs right before serving adds a burst of fresh flavor and a pop of color.
5. A slice of crusty bread or a breadstick is the perfect accompaniment to soak up the delicious broth.
6. This soup reheats well, so you can make a batch ahead of time and reheat it when ready to serve.

Storage

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

While you can freeze this soup, the texture of the eggs and orzo may change slightly upon thawing and reheating. I prefer to make a fresh batch rather than freezing as it is so easy to make.

To reheat leftover soup, transfer the soup to a saucepan and heat over medium heat until warmed through, stirring occasionally. Add a splash of broth or water if it's too thick. You can also place the soup in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until heated through.

More Soup Recipes

If you love soup as much as I do, try my Hearty Chicken Vegetable Soup or  Easy Ten Minute Wonton Soup. You may also love these soups:

• Leftover Turkey Orzo Soup Recipe
• Easy Stuffed Pepper Soup
• Vegan Potato Leek Soup
• Gluten Free Chicken Noodle Soup

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RECIPE

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5 from 4 votes

Orzo Egg Drop Soup

This simple soup is perfect comfort food!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Soup

Cuisine: Italian

Servings: 4 bowls or 8 cups

Author: Lisa Grant (Jersey Girl Cooks)

Ingredients

• 8 cups chicken broth
• 2 cups dried orzo pasta
• 4 eggs beaten
• 2 TBS fresh parsley or 1 TBS dried parsley plus extra for garnish
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions

• In a medium size sauce pan, bring broth to a boil over medium high heat. Add orzo pasta and reduce heat to medium. Cook pasta for about 8 minutes or until tender.
• Add egg and parsley to the pan and stir well. Cook for another minute or until egg is formed into bits.
• Season with salt and pepper to taste.
• Garnish with parsley and serve with grated Parmesan cheese.