Parisfox
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Stracciatella (Italian Egg Drop and Parmesan Cheese Soup)Stracciatella (Italian Egg Drop and Parmesan Cheese Soup)
4 cups chicken stock or broth
pepper
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to taste with pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slowly stir the egg mixture into the soup, stirring constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”.
Add cooked chicken cut into bite-sized pieces for a more filling meal.
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