The Keto Lady Italian Parmesan Egg Drop Soup

This bowl is pure comfort. Warm, savory, silky, and packed with protein from the eggs and Parm. It comes together in minutes and feels like a hug after a long day. Perfect for busy nights, cold weather cravings, or when you just want something light, cozy, and satisfying.

🍛 Ingredients:

• Adjusted for 32 ounces of broth

• 4 cups chicken stock

• 1/3 teaspoon salt, divided

• 1/3 teaspoon pepper, divided

• A pinch of ground nutmeg

• 3 large eggs

• About 2/3 cup grated Parmesan cheese, divided

👩‍🍳 How I made it:

1. Heat the chicken stock in a pot over medium heat. Season with half of the salt, half of the pepper, and the pinch of nutmeg.

2. In a bowl, whisk the eggs with half of the Parmesan cheese plus the remaining salt and pepper.

3. When the broth reaches a gentle simmer, slowly drizzle the egg mixture into the pot while stirring in a circular motion to create silky ribbons.

4. Let it cook for 1 to 2 minutes until the eggs are set and the soup is slightly thickened.

5. Ladle into bowls and top with the remaining Parmesan. Add extra cracked pepper if you love a little kick.

💡 Macros : Approximate per serving (4 servings)

Protein: 12g

Fat: 7g

Carbs: 2g

Calories: 120

👩‍🍳 Keto Lady Notes

• Add shredded chicken or cooked Italian sausage for extra protein.

• Stir in spinach or kale to sneak in greens.

• Swap chicken stock for bone broth for a deeper, richer base.