Roman Egg-Drop Soup
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.
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Cooking tools:
- Stockpot
- Stove
- Whisk
- Mixing bowl
- Fork
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
- Grater
- Measuring spoon
- Pepper mill
- Serving bowl
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
- freshly ground black pepper
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