Egg Drop Turkey Soup

In a 3.5 quart pot or dutch oven over medium heat add olive oil, onions and red pepper. Sweat for 6 minutes then turn heat to low. Add garlic, thyme, sage, bay leaves, salt and pepper and sweat for an additional 8 minutes stirring every couple minutes.

Turn heat back to medium and add the ground turkey. Cook for 5 minutes breaking up into small pieces with a wooden spoon. Add chicken stock and zucchini. Bring to a boil, reduce to simmer and cook uncovered for at least 25 minutes. Taste for salt content and adjust if necessary. Remove bay leaves.

In a small bowl lightly beat the three eggs and the two egg whites. Slowly pour the eggs over the top of the soup spreading all over. Take a chopstick or spoon handle and pull the eggs through the soup. The eggs will cook almost instantly.

To serve ladle hot soup in bowls and garnish with croutons and cilantro.

cook's notes

I know you are thinking "why didn't she use noodles"? I was going to and for some reason a soup from a foreign channel popped into my mind. I started with one egg and thought I could always take it out. When I tasted it I was so thrilled that I braved on and omitted the noodles.

Sweating the aromatics, veggies and herbs for a long time in the beginning made all the difference in the world. I just don't believe in a "quick" soup. Also I tried it with ground white meat and it was too bland. I hope to hear from you when you try this. You won't be disappointed.