STRACCIATELLA ALLA ROMANA

Ingredients

2 qts. beef broth, seasoned
4 eggs
1/2 cup grated Parmigiano
salt
pepper

How to make the Egg Drop Soup:

Beat the eggs with 2 tbs. Parmigiano, and salt and pepper. Bring the broth to a slow simmer, drop the egg and Parmigiano mixture into the broth while whisking vigorously so that the egg turns into solid drops. Add the remainder of the Parmigiano, mix well and serve immediately.

Serves 4

Regional recipe from Latium