Stracciatelli (Italian Rag Soup)

1. 1

   Bring the broth to a simmer in a Dutch oven or large saucepan.

2. 2

   Crack the eggs into a medium bowl and beat well.

3. 3

   Add the cheese and breadcrumbs into the eggs and beat again.

4. 4

   Ladle 1/2 cup of the hot stock into the eggs.

5. 5

   Bring the stock up to a boil and whisk in the egg mixture.

6. 6

   Reduce heat and cook for 3 to 4 minutes. Season to taste with the salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.

No additional tips available.