It’s been so long since I’ve posted a recipe post (aside from that one about the best salad dressing ever), that I kind of forget what’s involved. Like the ridiculous amount of photos it takes to get enough “good ones” to pull together a post.
I also forget about the banter that accompanies the post and has some tangential connection to the recipe, but not really.
So how about we forget all of that and talk about the soup.
My mom used to make this when I was a kid, and it turns out that it’s been a family recipe since the Depression Era. It was cheap to make — with eggs, pasta, onions and water — and incredibly filling. But don’t let the simplicity of the soup to fool you, it’s also super flavorful.
A deliciously simple and filling soup that's perfect for those cold, damp Spring days. Or any day really. Because it's delicious.
- 2 tbs olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 8-10 cups water
- 2 tsp salt
- 1/4 tsp pepper
- 6 eggs
- 6 oz. spaghetti noodles, broken into small pieces
- Heat oil in a large stock pot over medium-high heat.
- Add onions and garlic and sauté for 3-5 minutes, until fragrant.
- Add water, salt, and pepper and bring to a boil.
- Break 6 eggs and cut through the yolks a few times with a knife (do not scramble).
- Remove from heat and slowly pour eggs into soup while stirring gently. You want the eggs to form a ribbon, not big clumps.
- Return to heat and bring back to a boil.
- Add in spaghetti pieces and cook until tender, about 9-10 minutes.
- Adjust seasoning if need be.
- Serve hot.
Nightshade free, dairy free, wheat free*, gluten free*, corn free, and soy free.
*The wheat and gluten free status of this recipe is dependent on your choice of noodles.