Stracciatella Soup Home Return to       Recipe of the Month 5 cups chicken stock 4 eggs 4 table spoons freshly grated Parmigiano-Reggiano 2 tablespoons bread crumbs 1 tablespoon flour zest of 1 lemon salt and freshly ground pepper 3 tablesppons chopped parsley extra virgin olive oil 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 is added, lower the heat, and cook for 1 minute. Adjust the seasoning with salt and pepper. Ladle into bowls, and garnish each with chopped parsley and a drizzle of olive oil. Serves 6.