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Lemon Mezzaluna Egg Drop Soup

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52 weeks of cooking – Citrus

As spring slowly starts to creep in and push winter out I still want to eat my fill of soups. Winter soups and stews can be heavy and don’t put me in the mood for spring, but if you lighten them up with a few spring vegetables they’ll still hit the spot. Citrus is a great way to bring out fresher flavors and push earthy aromas aside.

This soup starts with mirepoix, carrot, onion and celery for the base and then more flavors are built off of that. I used mezzaluna pasta stuffed with pesto for the starch and for the protein I used eggs, not fried or poached but scrambled and dropped in. To finish off the soup I whisked together two eggs with a little parmesan and black pepper, swirled the soup and poured in the egg, the egg congeals as it hits the stock and forms golden threads. Last but not least that citrus hit that the soup is truly craving, the zest and juice of a whole lemon finished it off and gives so much flavor to the soup.


Lemon Mezzaluna Egg Drop Soup




  • 1 large onion
  • 2 carrots
  • 2 celery ribs
  • 6 cloves of garlic, minced
  • 8 c chicken stock
  • 2 c dried mezzaluna stuffed with pesto
  • 1 lemon, zest and juice

Egg Drop

  • 2 eggs
  • 2 tbsp. parmesan
  • 1/2 tsp. black pepper



  1. Dice the onions, carrots and celery into uniform pieces, sauté in a pad of butter and pinch of salt until the onions are opaque, add the garlic, cook until fragrant.
  2. Add the chicken stock and bring to a simmer, cook the mezzaluna or pasta of choice until al dente.

Egg Drop

  1. Scramble the eggs, parm and pepper together in a bowl. Stir the soup and slowly pour in the scrambled eggs, they will cook on contact with the simmering soup.
  2. To finish zest and juice a whole lemon into the soup.

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