Roman Egg Soup – Stracciatella

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A warm brothy soup that is strewn with strands of a cheesy egg mixture. It’s comfort in a bowl. “Stracciatella” translates to “little rags” or “little shreds.” It’s perfect anytime as a first course but is especially good when you’re under the weather and want something light but nourishing to the core.

Ingredients

• 2 quarts chicken stock
• 4 eggs [Preferably organic, pasture-raised and soy and corn-free]
• 4 tablespoons finely powdered Parmesan cheese
• sea salt or fish sauce
• pepper
• 2 tablespoons very finely chopped parsley

Instructions

1. Bring stock to a boil and skim.
2. Meanwhile whisk up the eggs with the cheese.
3. While stock is boiling vigorously, add the egg-cheese mixture in a thin stream, all the while beating the soup with a whisk.
4. Season to taste.
5. Just before serving stir in the finely chopped parsley.

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