Stracciatelli (Italian Rag Soup) - cooking recipe

Ingredients

6 cups chicken broth (reduced sodium can be used)
3 eggs
1/2 cup freshly grated parmesan cheese
1/2 cup fresh breadcrumb (day-old baguette grated on a cheese grater works well)
salt & freshly ground black pepper, to taste
additional freshly grated parmesan cheese, for garnish

Preparation

Bring the broth to a simmer in a Dutch oven or large saucepan.
Crack the eggs into a medium bowl and beat well.
Add the cheese and breadcrumbs into the eggs and beat again.
Ladle 1/2 cup of the hot stock into the eggs.
Bring the stock up to a boil and whisk in the egg mixture.
Reduce heat and cook for 3 to 4 minutes. Season to taste with the salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.