Roman Rag Soup - Stracciatella

• 4 cups chicken stock
• 4 cups beef stock
• salt & pepper
• RAGS
• 3 eggs, beaten
• 4 tablespoons semolina (or regular flour)
• 4 tablespoons parmesan cheese (freshy grated is best)
• 1 teaspoon lemon zest (very fine)
• 1 pinch salt

1. Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
2. Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
3. Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
4. Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
5. Garnish with fresh parmesan and parsley.

chicken stock, beef stock, salt, rags, eggs, semolina, parmesan cheese, lemon zest, salt

Taken from www.food.com/recipe/roman-rag-soup-stracciatella-397319 (may not work)