ROMAN EGG DROP SOUP

Roman Egg Drop Soup image

Number Of Ingredients 5

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8 cups homemade Chicken Broth or a mix of half store-bought broth and half water
3 large eggs
1/4 cup freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper
1 tablespoon very finely chopped fresh flat-leaf parsley

Steps:

1 Prepare the broth, if necessary. If not freshly made, heat the broth until it is simmering. 2 In a small bowl, beat the eggs, cheese, salt, and pepper until well blended. Slowly pour the mixture into the broth, stirring constantly with a fork, just until the eggs are set and form ribbons. Stir in the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves