Stracciatella Alla Romana (roman Egg Drop Soup)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 cups chicken stock (either fresh or canned, but if canned use the best quality that you can find)
• 4 eggs
• 4 tablespoons freshly-grated parmigiano-reggiano cheese
• 2 tablespoons dried breadcrumbs
• 1 tablespoon flour
• 1 lemon, zest of
• salt & freshly ground black pepper, to taste
• 3 tablespoons chopped flat-leaf italian parsley
• extra virgin olive oil

Recipe

• 1 in a saucepan, over medium-high heat, bring the chicken stock to a boil.
• 2 in a bowl, whisk the eggs, and add the parmigiano, bread crumbs, flour, and lemon zest.
• 3 add the egg mixture, a little at a time, to the boiling stock, whisking constantly. after all the egg mixture is added, lower the heat and cook 1 minute.
• 4 adjust the seasoning with salt and pepper.
• 5 ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.