Stracciatelli (Italian Rag Soup)

• 6 cups chicken broth (reduced sodium can be used)
• 3 eggs
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup fresh breadcrumb (day-old baguette grated on a cheese grater works well)
• salt & freshly ground black pepper, to taste
• additional freshly grated parmesan cheese, for garnish

1. Bring the broth to a simmer in a Dutch oven or large saucepan.
2. Crack the eggs into a medium bowl and beat well.
3. Add the cheese and breadcrumbs into the eggs and beat again.
4. Ladle 1/2 cup of the hot stock into the eggs.
5. Bring the stock up to a boil and whisk in the egg mixture.
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.

chicken broth, eggs, freshly grated parmesan cheese, fresh breadcrumb, salt, parmesan cheese

Taken from www.food.com/recipe/stracciatelli-italian-rag-soup-192842 (may not work)