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Italian Stracciatella Soup


Italian stracciatella soup with chicken broth, beaten eggs and parmesan cheese.


  • 2 liters chicken broth
  • 4 large eggs
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt (this will depend on the saltiness of the broth)
  • 1/8 teaspoon black pepper
  • 1/4 cup finely chopped parsley


  1. Bring the chicken stock to a boil in a large pot.
  2. In a small bowl, lightly beat the eggs.
  3. Add the parmesan cheese, salt, and black pepper to the eggs and beat together.
  4. Once the chicken stock has come to a rolling boil add the egg mixture.
  5. Allow the egg to coagulate at the surface then lightly mix with a whisk.
  6. Do this for 3 minutes, whisking everytime the eggs come together at the surface.
  7. Serve and sprinkle with chopped parsley and more grated parmesan.
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