(Italian Egg Drop Soup) Recipe

• 1 quart (950ml)
• (or
• ) 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)

1. In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt.
2. Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed.
3. Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed.
4. You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot.

beef broth, kosher salt, eggs, cheese, nutmeg, lemon zest, flatleaf parsley

Taken from www.seriouseats.com/recipes/2018/10/stracciatella-alla-romana-italian-egg-drop-soup.html (may not work)