Roman Egg Drop Soup

Roman Egg Drop Soup

Ingredients:
4 large eggs
1/2 cup (50 g) grated Bring the broth to a boil in a medium pot. add one-third of the

Directions:
Parmigiano Reggiano cheese,
egg mixture, whisking constantly, to make shreds of eggs. add the
plus more for sprinkling
remaining eggs in 2 more batches, letting the soup return to a boil
4 1/4 cups (1 l) beef broth
between additions. Once all of the eggs have been added, bring the
Salt to taste
soup to a final boil and use the whisk to break up any large clusters
of eggs. Salt to taste. Serve the soup with additional grated cheese.
Did you know that...
Of all the Italian cheeses, Parmigiano Reggiano is without a
doubt the most well known throughout the world, fully deserv-
ing the title of “king” of cheese products. The different types of
Parmesan are still made using a technique that was refined over
centuries, which calls for a perfect balance between man, animal
and environment. Thanks to the monks who reclaimed the Po
Valley and settled in the region, cattle breeding began on a large
scale and allowed for large quantities of milk to be set aside for
producing this aged, hard, “pasta cheese.” To understand the ex-
tensive history of hard work and culture behind this extraordinary
product, one need only consider that it takes 158.5 gallons (600
L) of milk to make a single wheel. Current scientific studies have
only added to taste evaluations, demonstrating that this cheese
has great dietary and