Stracciatella I

Description
Roman rag soup.
 * Contributed by Catsrecipes Y-Group
 * Source: My old recipes
 * 103 calories per serving
 * Serves 4 to 8

Soup

 * 4 cups chicken stock
 * 4 cups beef broth
 * salt and pepper

Rags

 * 3 eggs, beaten
 * 4 tbsp flour (or semolina)
 * 4 tbsp grated Parmesan cheese
 * 1 tsp finely grated lemon peel
 * pinch of salt

Garnish

 * Italian parsley, chopped
 * grated Parmesan cheese

Directions

 * 1) Mix stocks for soup in large pot.
 * 2) Bring to simmer and season to taste with salt and pepper.
 * 3) Beat eggs, flour and 4 tbsp cheese together.
 * 4) Add lemon peel and salt and ¼ cup of mixed soup stock.
 * 5) Remove simmering pot from heat; pour rag batter into soup in thin stream, pouring carefully all over surface of soup.
 * 6) Return to heat.
 * 7) Stir with wooden spoon.
 * 8) Simmer for about 2 minutes as batter cooks and turns into rags.
 * 9) Serve very hot with the parsley and cheese garnish.