Karen's Gourmet
 Low-Carb Recipes

Stracciatella (Italian Egg Drop and Parmesan Cheese Soup)

Serves 4

You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.

• 4 cups chicken stock or broth
• salt and pepper
• 2 eggs
• 4 Tbsp. freshly grated Parmesan cheese
• 2 tsp. chopped fresh parsley

Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.

Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately.