Stracciatella Soup (Italian Egg Soup)

This is not a decorative egg but rather a delicious soup that Italians make for special occasions. Eggs are the symbol or life and renewal and this soup was always the appetizer to Weddings. Because eggs are now inexpensive we can make this delish soup any time of the year. I hope you like my classic version. It is soooo easy.

8 cups of chicken or vegetable broth
6 lg eggs
1/2 lemon, juiced
3 tbsp chopped parsley, flat leaf
1 tsp black pepper
2 tbsp bread crumbs
1 tbsp parmesan cheese

parmesan cheese for sprinkling

Add:
eggs, lemon, parsley, pepper, crumbs and cheese to a bowl. Whisk until thoroughly blended.

Bring the broth to a boil.
Slowly add the egg to the broth, whisking with a fork quickly to spin the mixture.

Bring the soup to a boil continually stirring. This should take only minutes.
Lower the heat to #6 or #7 and allow the eggs to sit and float. This will make a floating mass. This takes just a minute.
Stir to break the pieces into chunks.

Ladle the hot soup into bowls. Top with cheese. Enjoy!
Serves 4-6 people