Stracciatella Alla Romana (Roman Egg Drop Soup)

• 5 cups chicken stock (either fresh or canned, but if canned use the best quality that you can find)
• 4 eggs
• 4 tablespoons freshly-grated parmigiano-reggiano cheese
• 2 tablespoons dried breadcrumbs
• 1 tablespoon flour
• 1 lemon, zest of
• salt & freshly ground black pepper, to taste
• 3 tablespoons chopped flat-leaf Italian parsley
• extra virgin olive oil

1. In a saucepan, over medium-high heat, bring the chicken stock to a boil.
2. In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
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. Adjust the seasoning with salt and pepper.
5. Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.

chicken, eggs, cheese, breadcrumbs, flour, lemon, salt, flatleaf italian parsley, extra virgin olive oil

Taken from www.food.com/recipe/stracciatella-alla-romana-roman-egg-drop-soup-333098 (may not work)