Roman Egg-Drop Soup | Saveur
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.
Ingredients
- 8 cups chicken stock
- 2 eggs
- <sup>1</sup>⁄<sub>2</sub> 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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