Steps

1. In a bowl, lightly beat 2 eggs.
   🕒 01:16
2. To the beaten eggs, add Parmesan Cheese (to taste), salt (a little), black pepper (a little), and parsley (a little), and mix.
   🕒 01:26
3. Bring 400cc of broth to a boil in a pot.
   🕒 01:46
4. Pour the mixed egg mixture into the boiling broth and stir gently to create small flakes of egg. (Key Tip!) Unlike the thick, cloudy texture of Japanese egg drop soup, a finely separated texture is ideal.
   🕒 02:02
5. Bring to a gentle simmer, then turn off the heat.
   🕒 02:59
6. Taste and adjust seasoning with salt if necessary.
   🕒 03:09
7. Pour into bowls, and finish with black pepper (to taste) and olive oil (to taste).
   🕒 03:22
8. Separate the leaves from the stems of 60g of molokhia and chop them roughly.
   🕒 04:12
9. Break 40g of capellini into bite-sized pieces by hand.
   🕒 04:42
10. In a bowl, lightly beat 2 eggs.
    🕒 05:38
11. To the beaten eggs, add salt (a little), Parmesan Cheese (to taste), and black pepper (to taste), and mix.
    🕒 05:49
12. Add molokhia to 500cc of broth in a pot and simmer for about 1 minute. (Key Tip!) Simmering the molokhia will thicken the soup.
    🕒 04:59
13. Season with salt.
    🕒 05:20
14. Once the molokhia has thickened the soup, add the capellini and cook for another 2 minutes.
    🕒 06:14
15. When the capellini is cooked, add the beaten egg mixture and stir lightly.
    🕒 07:33
16. Bring to a brief simmer to finish cooking the eggs into small flakes.
    🕒 08:01
17. Serve in bowls.
    🕒 08:38