Italian Straciatella Soup

1. 1

   In a large saucepan bring stock to a boil over moderate heat.

2. 2

   In a bowl beat together the eggs, Parmesan and parsley.

3. 3

   Reduce the heat to low and drizzle egg misxture into stock, gently stirring.

4. 4

   Simmer, stirring, just until eggs are set.

5. 5

   Season with salt and pepper.

6. 6

   Because the parmesan cheese tends to be salty, I would eliminate the additional salt until soup is ready.

7. 7

   Taste for flavour and then add salt as required.

* Per serving · 4 servings · Values may vary.

No additional tips available.