Stracciatella Alla Romana (Roman Egg Drop Soup)

1. 1

   In a saucepan, over medium-high heat, bring the chicken stock to a boil.

2. 2

   In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.

3. 3

   Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.

4. 4

   Adjust the seasoning with salt and pepper.

5. 5

   Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.