Italian Cheese Soup
When you pour the egg mixture into the hot broth, you’ll see small pieces of cooked egg. In Italy, the pieces are called “rags.”
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium
- 6 cups chicken broth
- 3 eggs
- 3 Tbsp. grated Parmesan cheese
- In a soup pot, bring the broth to a boil, then reduce it to a simmer. In a small bowl, beat the eggs until they are frothy; stir in the cheese. Very gradually, stir the egg mixture into the broth and continue to stir for a couple of minutes, until the eggs have cooked. Serve.