Straciatella (Italian Egg Drop Soup)
- 5 cups chicken stock or canned chicken broth
- 2 large eggs
- 3 tablespoons freshly grated Parmesan, or to taste
- 1/4 cup minced fresh Italian parsley
- Salt and freshly ground pepper, to taste
- In a large saucepan bring stock to a boil over moderate heat.
- In a bowl beat together the eggs, Parmesan and parsley.
- Reduce the heat to low and drizzle eggs into stock, gently stirring.
- Simmer, stirring, just until eggs are set.
- Season with salt and pepper.
chicken, eggs, freshly grated parmesan, fresh italian parsley, salt
Taken from www.foodnetwork.com/recipes/straciatella-italian-egg-drop-soup-recipe.html (may not work)