Stracciatella Alla Romana (Roman Egg Drop Soup)

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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

Directions

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.