Roman Egg-Drop Soup
The Italian name for this soup, stracciatella, is derived from the fact that the eggs take on the appearance of straccetti , or little rags.
8 cups Chicken Stock
1⁄2 cup grated parmigiano-reggiano
2 tbsp. chopped fresh flat-leaf parsley
Fresh lemon juice
Salt and freshly ground black pepper
1. Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.
2. Beat eggs in a mixing bowl and add parmigiano-reggiano (and, if desired, parsley).
3. Slowly pour egg mixture into stock, stirring with a whisk. The faster you stir, the finer the pieces of egg. Season to taste with lemon juice and salt and pepper.