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Oriental Broth with Ragged Eggs

Soups A- A+

Preparation Time: QUICK
Serves: 4


  • 1l Vegetable broth
  • 100g Fine pasta (eg. capellini pasta)
  • 50g Bean sprouts
  • 50g Spinach leaves
  • 25ml Gallo Classic Extra Virgin Olive Oil
  • 5ml Gallo Balsamic Vinegar
  • 50g Sliced mushrooms
  • 2 Eggs
  • Salt and freshly ground black pepper, to taste

Heat the water until it boils, and then add the olive oil and the pasta.
When the pasta is nearly cooked add the remaining ingredients, and then the eggs, mixing them into the liquid with a fork to give the intended ragged appearance.
Serve very hot.

Can be considered a vegetarian (egg+milk) option.
This soup should have plenty of ingredients.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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