Stracciatella Alla Romana (Roman Egg Drop Soup)

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, over medium-high heat, bring the chicken stock to a boil.
  • In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
  • 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.
  • Adjust the seasoning with salt and pepper.
  • Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.
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