ROMAN EGG DROP SOUP
Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make "i straccetti," or savory, eggy little rags.
Provided by David Tanis
Categories dinner, easy, quick, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
- Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
- Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
- Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.
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