Roman Rag Soup - Stracciatella

Sweet PQ?'s Note:

This version of stracciatella is a bit different from the others on this site already. It uses 2 kinds of broth, and the "rags" are made slightly different. It makes a very economical soup in very little time.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 cups chicken stock
• 4 cups beef stock
• salt & pepper

RAGS

• 3 eggs , beaten
• 4 tablespoons semolina (or regular flour)
• 4 tablespoons parmesan cheese (freshy grated is best)
• 1 teaspoon lemon zest (very fine)
• 1 pinch salt

Directions:

1. Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
2. Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
3. Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
4. Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
5. Garnish with fresh parmesan and parsley.