Stracciatella Alla Romana (Roman Egg Drop Soup)

Ingredients

• 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

Directions

1. 1

   In a saucepan, over medium-high heat, bring the chicken stock to a boil.

2. 2

   In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.

3. 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. 4

   Adjust the seasoning with salt and pepper.

5. 5

   Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.