Instructions

Step 1

Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.

Step 2

Beat eggs in a mixing bowl and add parmigiano-reggiano (and, if desired, parsley).

Step 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.

Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.

Beat eggs in a mixing bowl and add parmigiano-reggiano (and, if desired, parsley).

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.

Recipes

Roman Egg-Drop Soup

Name: Roman Egg-Drop Soup
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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

Serves
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.

Ingredients

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

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Instructions

Step 1

Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.

Step 2

Beat eggs in a mixing bowl and add parmigiano-reggiano (and, if desired, parsley).

Step 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.

Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.
Beat eggs in a mixing bowl and add parmigiano-reggiano (and, if desired, parsley).
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.