Stracciatelle: Italian Egg Drop Soup

Translated as rag soup

from the kitchen of Cheryl

28 ounces ( 3-1/2 cups) chicken broth
2 eggs
3 TBS. Parmesan cheese (fresh or dried) or 3 TBS Parmigiano Reggiano cheese
Pinch ground nutmeg
1/8-¼ tsp black pepper
2 TBS. dried parsley or handful of fresh

Bring broth to a boil. Scramble eggs with cheese, nutmeg, and black pepper. Drop broth to simmer and drizzle the eggs into pot in a slow stream by scooping eggs into broth with a fork. Drizzle the eggs in a circular motion, moving slowly. When the eggs are all incorporated in broth, add the parsley and turn off the heat.

Serve with crusty bread.
For a broth with more flavor:
 Save vegetable peels and scraps, also water from canned olives, vegetables, mushrooms, water from boiling potatoes, ginger peels, celery ends and leaves, chicken fat, (anything that you think would add flavor to soup) in freezer then boil in water for 20 minutes. Strain out scraps and discard. Use 3-1/2 cups of the broth mixed with 4 teaspoons chicken or beef bouillon.

Adapted from “Rachael Ray 30 Minute-Meals”