Stracciatelli (Italian Rag Soup)

By glomcrae

Ingredients

• 6 cups reduced-sodium chicken broth
• 3 eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup fresh breadcrumbs
• Salt and freshly ground black pepper, to taste
• Additional freshly grated Parmesan cheese, for garnish

Preparation

Step 1

Bring broth to a simmer in a Dutch oven or large saucepan. Crack eggs into a medium bowl and beat well. Add cheese and breadcrumbs and beat again. Ladle 1/2 cup of the hot stock into the eggs. Bring stock up to a boil and whisk in the egg mixture. Reduce heat and cook for 3 to 4 minutes. Season to taste with salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.