Stracciatella (Italian Egg Broth)

An Italian classic, this soup recipe is simple and fast.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 6  cups  chicken stock
• 3  eggs
• 1⁄3 cup  chopped fresh parsley
• 60  g fresh parmesan cheese, grated

Directions

1. Put chicken stock in pan and bring to boil.
2. In a medium bowl, beat together the eggs, parsley and Parmesan cheese.
3. Whisk mixture quickly into the hot chicken stock.
4. Stir over heat 1-2 minutes, or until heated through.
5. Serve Stracciatella topped with extra parsley and Parmesan cheese, if desired.