Stracciatella Alla Romana (Roman Egg Drop Soup) - cooking recipe

Ingredients

5 cups chicken stock (either fresh or canned, but if canned use the best quality that you can find)
4 eggs
4 tablespoons freshly-grated parmigiano-reggiano cheese
2 tablespoons dried breadcrumbs
1 tablespoon flour
1 lemon, zest of
salt & freshly ground black pepper, to taste
3 tablespoons chopped flat-leaf Italian parsley
extra virgin olive oil

Preparation

In a saucepan, over medium-high heat, bring the chicken stock to a boil.
In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
Adjust the seasoning with salt and pepper.
Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.