Dining with D’Amico: Beef Dumpling Egg Drop Soup

Healthy eating and college don’t necessarily go hand-in-hand, but knowing the right tricks can help turn eating right into a daily routine. So have a seat and dine with D’Amico, your guide for navigating the health-food scene without taking a chunk out of your schedule.

We’re approaching finals week and the weather is frigid and unforgiving, so I figured there was no better week for a soup recipe. This is one of my mom’s favorite soups to make when I’m at home, so I made it my own. Warm up quickly with this fast and easy beef dumpling soup, and the bitter State College wind will be nothing but a memory.

You’ll Need:

Medium soup pot
4 pre-cooked frozen beef dumplings
1 ½ cups unsalted beef stock
1 egg
1 cup frozen peas
garlic salt, onion powder, black pepper, crushed red pepper and garlic chili paste, to taste

Directions:

1. Add beef stock, dumplings and peas to pot on medium heat.

2. Crack the egg into the dish and scramble with a fork.

3. Slowly drip the egg into the pot of soup to get the egg-drop effect.

4. Add seasonings to taste.

5. Bring the soup to a boil then immediately turn off the heat.

6. Let the soup sit for two minutes then serve.

Photos by Kellie D’Amico