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Stracciatella

Italian Egg Drop Soup

From The Culinary Institute of America's cook book, Italian Cooking at Home.

Stracciatella Italian egg drop soup recipe by The Culinary Institute of America.

Ingredients

Makes 4 Servings

  • 4 large eggs
  • 1/4 cup grated Parmigiano-Reggiano (1 oz)
  • 2 tbsp plain dry bread crumbs (optional)
  • 1/2 tsp lemon zest
  • Pinch of salt
  • 4 cups chicken broth

Directions

  1. Whisk together the eggs, cheese, bread crumbs, lemon zest, and salt in a medium bowl. Be sure the eggs are evenly blended into the mixture.
  2. Bring the broth to a simmer in a pot over medium-high heat. Pour in the egg mixture and whisk (straccia) well so that the eggs separate into small pieces and shreds, about 1 minute.
  3. Serve the soup immediately in heated soup plates or bowls.

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