Stracciatella alla Romana Italian Egg Drop Soup Recipe
Ingredients
- 1 quart (950ml) homemade chicken stock (or homemade pressure cooker chicken stock) or homemade beef broth (see note)
- Kosher salt
- 4 large eggs
- 3 ounces (85g) freshly grated Parmigiano-Reggiano cheese
- Freshly grated nutmeg, to taste (optional)
- Freshly grated lemon zest and/or fresh lemon juice, to taste (optional)
- Finely minced flat-leaf parsley, to garnish (optional)
Instructions
Stracciatella alla Romana (Italian Egg Drop Soup) Recipe serves 4 original recipe by Serious Eats.
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