SERVES 8

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
2 eggs
1⁄2 cup grated parmigiano-reggiano
2 tbsp. chopped fresh flat-leaf parsley
   (optional)
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.