Recipe courtesy of Georgia Downard
Straciatella (Italian Egg Drop Soup)
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
