Roman Rag Soup - Stracciatella

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups chicken stock
• 4 cups beef stock
• salt & pepper
• 3 eggs, beaten
• 4 tablespoons semolina (or regular flour)
• 4 tablespoons parmesan cheese (freshy grated is best)
• 1 teaspoon lemon zest (very fine)
• 1 pinch salt

Recipe

• 1 mix stocks together in a large pot & bring to a simmer. season to taste with salt & pepper.
• 2 meanwhile, make the rags. beat the eggs, semolina and parmesan together. add the lemon peel and salt and 1/4 cup of the soup stock.
• 3 remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
• 4 return the pot to the heat & stir with a wooden spoon. simmer until the batter cooks & turns into "rags" (about 2 minutes. serve hot.
• 5 garnish with fresh parmesan and parsley.