Roman Rag Soup - Stracciatella

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
  • 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.
  • 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.
  • Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
  • Garnish with fresh parmesan and parsley.
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