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.

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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



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

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