Stracciatella Soup

This is the Italian take on eggdrop soup, and it’s delightful.

YIELD: 4 servings

INGREDIENTS:

• 1 quart chicken broth
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon lemon juice
• Pinch of nutmeg
• 1/2 teaspoon dried marjoram

INSTRUCTIONS:

1.  Put 1/4 cup of the broth in a glass measuring cup or small pitcher. Pour the rest into a large saucepan over medium heat.
2.  Add the eggs to the broth in the measuring cup, and beat with a fork. Then add the Parmesan, lemon juice, and nutmeg, and beat with a fork until well blended.
3.  When the broth in the saucepan is simmering, stir it with a fork as you add small amounts of the egg and cheese mixture, until it’s all stirred in.( Don’t expect this to form long shreds like Chinese eggdrop soup; because of the Parmesan, it makes small, fluffy particles, instead).
4.  Add the marjoram, crushing it a bit between your fingers, and simmer the soup for another minute or so before serving.

PER SERVING:

•  2 grams of carbohydrates, a trace of fiber, and 12 grams of protein.