Stracciatella - Egg chicken soup

On a gloomy winter day there's nothing like a plate of hot chicken soup. Today I suggest a typical farmer's soup from Roman traditional cuisine, Stracciatella.
It's considered to be a starter and not the first course. When you have plenty of chicken broth and don't fancy to cook a complicated dish, try Stracciatella.  

INGREDIENTS:
Servings: 2

600 ml of chicken broth (cooking advice and recipe HERE)
2 eggs
2 handful of grated Parmigiano
1 lemon (zest)   
nutmeg 


1. Whisk eggs with grated Parmigiano.
2. Peel lemon zest, but just the yellow part as the white one is bitter, add plenty of nutmeg enough to have a strong smell of it. Mix with the eggs and cheese.

3. Heat chicken broth. You need the broth made out of chicken as it gives such a nice golden colour to the dish!

4. While the broth is boiling, whisk the eggs in, mix it vigorously. Don't stop whisking, the egg will clot in really small lumps. After about 5 minutes the soup is ready.

5. Whisk the soup before serving and serve hot and fuming - ENJOY!!! 

  Here I serve Stracciatella with Different Filling Puffs, the recipe can be found HERE.