Egg Drop Soup + Kale, Parmesan and Black Pepper

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Egg Drop Soup + Kale, Parmesan and Black Pepper

Serves 2  | Prep Time: 20 minutes | Cook Time: 30 minutes

 Kibbeh is like the burger of the Levant region. Typically bound with bulgur I’ve opted for the grain free version with quinoa, but you could use bulgur too. Brussels sprouts provide a nice vehicle to soak up the pan juice after cooking the lamb.


  • 1 quart bone broth (or chicken stock)
  • 2 eggs
  • 2 cups of chopped kale
  • Juice of half a lemon (or more to taste)
  • Salt and freshly ground black pepper

Chef Tips


Step 1

Bring the stock to a simmer. Meanwhile, whisk the eggs. Slowly ‘drop’ or drizzle in the egg mixture while gently stirring. You’ll start to see a ribbon of eggs streaming through the broth. Add in the greens (and grains if using) and season with salt and lot’s of ground black pepper. Add in the lemon juice. Laddle into bowls and grated lot’s of parm.