Swedish Dill “Egg Drop” Soup


  • 2 cups (454g/ 500 ml) chicken broth
  • 2 teaspoons (20g/ 10 ml) anchovies, minced
  • 2 tablespoons (1.11g/ 30 ml) fresh dill, chopped
  • 8 medium eggs, beaten
  • salt to taste
  • white pepper to taste


Combine the broth, anchovies and dill in a saucepan on medium-high heat until it reaches a light boil. Slowly pour in the beaten eggs, while continuously stirring the broth, so that the eggs cook into nice whisps within the broth. Once all the eggs are added and cooked, add the salt and white pepper to taste. Smaklig måltid!

Base recipe makes 2 servings of 14.6 oz/ 413.6 g each.

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About This Recipe

This is egg drop soup- with a definite Swedish flavor influence! Enjoy the ease of egg drop soup with the freshness of dill and the umami of anchovies! Smaklig måltid!

Recipe Macros per Serving

Protein: 26.24 gram(s)

Carbs: 1.63 gram(s)

Fiber: 0.01 gram(s)

Fat: 18.1 gram(s)

Calories: 282

Net Carbs: 1.62 gram(s)