- 3 TBS olive oil
- 4-6 cloves garlic, roughly chopped
- 1 TBS fresh rosemary, finely minced – or ½ TBS dried
- 4 cups broth or stock (chicken or vegetable)
- ½ tsp paprika (Smoked paprika is recommended but I didn’t have any)
- ½ tsp dried oregano
- 1 tsp+ sea salt (to taste)
- 1/2 tsp black pepper (to taste)
- 4 eggs
- 1 package of precooked meatballs (used Aidell’s Teriyaki Pineapple chicken meatballs) or other protein
- In a medium sized pot, heat the oil. Add the chopped garlic, rosemary, and a pinch of salt. Sauté for 1-2 minutes until the garlic just begins to brown. This smells like heaven.
- Add the stock right away, followed by paprika, oregano, pepper and 1 tsp salt. Bring to a low simmer over medium heat, turn to low. If using protein, add it now (cook it before adding). Simmer for 10 minutes. Taste and add more salt — especially if you used a reduced sodium broth.
- Crack the eggs one at a time into a small bowl and lower the bowl into the pot to gently slide the egg into the the barely simmering soup. Repeat with each egg. Cover, and cook about 4 minutes for soft yolks, 6 minutes for hard. My anti-runny eggs bf went with a 10-minute cooked egg and was happy with the firmness. TIP: Never poached eggs before? Here’s Alton Brown’s quick rundown of the basics.
- Ladle soup into bowls, spooning out the eggs first so they don’t break. Serve with bread for sopping.
Chopping included, this recipe took maybe 30 minutes start to finish. Though it says it’ll serve 2-4, what it really means is 2 people can finish it in one sitting if it’s the main course. It was and we did.
Next time I’ll experiment with tossing in fresh spinach, using rotisserie chicken and maybe a bit more heat. Roasted garlic smeared on hot bread would complement the flavors well too. Dammit, now I want bread and butter.