Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 cups fresh spinach leaves, chopped
- Parmesan cheese, grated (optional)
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. In a small bowl, whisk the eggs until well beaten.
4. Slowly pour the beaten eggs into the soup while stirring gently with a whisk. The eggs will cook and form ribbons in the soup.
5. Add the chopped spinach to the soup and stir until wilted, about 2 minutes.
6. Serve hot, garnished with grated Parmesan cheese if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 192
Fat: 9g
Carbohydrates: 18g
Protein: 12g
Fiber: 5g
Sugar: 10g
Sodium: 1028mg
Substitutions for ingredients:
- You can use fresh tomatoes instead of canned tomatoes.
- You can use vegetable broth instead of chicken broth.
- You can use fresh basil and oregano instead of dried.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Use kale or Swiss chard instead of spinach.
- Add cooked chicken or shrimp for extra protein.
Tips and tricks:
- Be sure to whisk the eggs well before adding them to the soup.
- Stir the soup gently while adding the eggs to prevent clumping.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Grated Parmesan cheese
Pairings:
Crusty bread or garlic bread
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Be sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Tomato and egg soup is a popular dish in Chinese cuisine.
Flavor profiles:
Savory, tangy, and slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A