Recipe: Italian Stracciatella Egg Drop Soup
Perfect for our current rainy season in the bay area and yet light enough to be enjoyed throughout the year, this recipe of the Italian egg drop soup or Stracciatella happens to be vegetarian and it is every bit as delicious as ones you may have had using poultry broth. This mostly due quality of our in-house veggie stock. Our rich broth is completely organic and full of umami notes, due to the use of cremini mushrooms and our farm-grown ingredients.
8 cups vegetable stock
1⁄2 cup grated Parmigiano-Reggiano
2 tbsp. chopped fresh flat-leaf parsley (optional)
Fresh lemon juice
Salt and freshly ground black pepper
Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.
Beat eggs in a mixing bowl and add Parmigiano-Reggiano (and, if desired, parsley).
Slowly pour egg mixture into stock, stirring with a whisk. The faster you stir, the finer the pieces of egg. Season to taste with lemon juice and salt and pepper.