by Joyce Kohl

Broccoli-Pasta Soup Source: Go Inside™

If you like broccoli, this is positively the BEST of any broccoli soup recipe I’ve personally tried.

If you have one for me to compare, please send it to me by clicking on my byline above.

Servings: Ingredients:
About 5 Cups


DO use fresh broccoli – not frozen

DO use very thin slices of carrots

DO be patient pouring in the beaten eggs

4 cups unsalted chicken broth

1 medium carrot pared and thinly sliced

1/3 cup orzo

2 cups coarsely chopped fresh broccoli

2 whole eggs, beaten

2 T grated parmesan cheese

salt and pepper to taste

  1. In a large saucepan heat the broth and carrot slices to the boiling point over a high heat, then stir in the pasta (orzo). Cover and cook over a low heat for about 10 minutes or until the pasta and broccoli are tender and the soup is thickened.
  1. Beat the eggs in a small bowl. Heat the soup to a vigorous boil, and very slowly pour the beaten eggs in a steady stream, stirring constantly until the eggs cook into threads.
  1. Add the cheese and salt and pepper. Ladle into soup bowls and serve it sprinkled with extra parmesan cheese.