Stracciatella I

Roman Rag Soup (Stracciatella)

Soup: 4 cups chicken stock 4 cups beef broth Salt and pepper Rags: 3 eggs, beaten 4 T. flour (or semolina) 4 T. grated Parmesan cheese 1 t. finely grated lemon peel Pinch of salt Garnish: Italian parsley, chopped Grated Parmesan cheese

Mix stocks for soup in large pot. Bring to simmer and season to taste with salt and pepper. Beat eggs, flour and 4 T. cheese together. Add lemon peel and salt and 1/4 cup of mixed soup stock. Remove simmering pot from heat; pour rag batter into soup in thin stream, pouring carefully all over surface of soup. Return to heat. Stir with wooden spoon. Simmer for about 2 minutes as batter cooks and turns into rags. Serve very hot with the parsley and cheese garnish. 103 calories per serving Serves 4 to 8 Source: My Old Recipes

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