Roman Rag Soup - Stracciatella - cooking recipe

Ingredients

4 cups chicken stock
4 cups beef stock
salt & pepper
RAGS
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

Preparation

Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
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.
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.
Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into \"rags\" (about 2 minutes. Serve hot.
Garnish with fresh parmesan and parsley.