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Spanish Egg Drop Soup version #2


  • 3-4 cups escarole, cleaned and cut into thin strips
  • 3-4 cloves garlic minced
  • 2 teaspoons olive oil
  • 2 eggs
  • 1 teaspoon each of salt and pepper
  • 1 tablespoon flour
  • 5 cups soup stock
  • 1 lemon
  • Green onion, chopped, to garnish


In a soup pot, sauté garlic in olive oil until fragrant, add stock and bring liquid to a boil. Add greens (and ham, if using) and cook about 15 minutes.

Mix together eggs, salt and pepper and flour. Pour egg mixture through a colander and into boiling broth, stirring gently.

Add the juice from ½ lemon. Stir briefly. Serve, garnished with chopped green onion and lemon slices.

Submitted by Sara Jones, Tucson CSA