Roman Egg Drop Soup (Stracciatella Alla Romana)

1. 1

   In a soup pot over high heat, bring chicken broth to a boil.

2. 2

   Season to taste with salt and reduce heat to a simmer.

3. 3

   Crack eggs into a medium-size bowl and beat lightly with a wire whisk.

4. 4

   Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 13/4 ounces grated Parmesan.

5. 5

   Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags.

6. 6

   Simmer for another minute or so.

7. 7

   Ladle the soup into individual bowls and sprinkle parsley over each serving.

8. 8

   Pass more grated Parmesan separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.