Stracciatella means "little rags". This well-known Roman soup is made by stirring a raw egg, Parmesan and lemon batter into hot broth and as in hot and sour soup or egg-drop soup, the egg breaks into stringy fragments as it poaches. The soup is delicious and surprisingly refreshing with the flavor of lemon.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: Italian
Keyword: Egg Drop Soup
Servings: 4
Ingredients
8cupschicken stock,lightly seasoned
3largeeggs,organics
0.5cupParmesan cheese,freshly grated
2tablespoonsflat-leaf parsley,finely chopped
1large lemon,zest and juice
Salt and freshly ground pepper,to taste
Instructions
Bring chicken stock to a boil then reduce the heat to medium low. You should have about 10 cups of stock, if not, add water or reduce the stock to the desired quantity. Beat the eggs with a whisk in a large bowl and add Parmesan and parsley. Just before serving, slowly pour egg mixture into the stock, stirring with a whisk.