Italian Egg Drop Soup


  1. Bring the chicken stock to a low boil. Sauté all the vegetables in the olive oil and season. Set aside.
  2. Mix the cornstarch wit water to form a paste.
  3. Whisk the cornstarch mix into the chicken broth to thicken. Whisk the eggs and gently whisk them into the thickened broth pouring in a stream as you mix.
  4. Add the vegetables to the broth. Check seasoning. Garnish with cheese.


  • 1 Tbsp. garlic, minced
  • 1 1/2 cup cornstarch
  • 12 Nature's Best Dairy® Egg(s)
  • 2 cups Peak Fresh Produce® Onion(s), diced
  • 1-2 Tbsp. Piancone® Oil, Olive
  • 2 cup roasted red peppers, diced
  • 1 cup Roma® Cheese Grated, Parmesan
  • salt and pepper, to taste
  • 2 bags spinach, fresh baby
  • 4 qts. West Creek® Broth, Chicken