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Title: Roman Egg Drop Soup (Stracciatella Alla Romana)
Categories: Poultry, Vegetables, Herbs, Soups
Yield: 6 Servings

1/4 c Extra-virgin olive oil
2 md Yellow onions, diced
Salt & pepper
6 lg Eggs
1/2 c Fine grated fresh Parmesan;
- rind reserved, more for
- serving
pn Fresh grated nutmeg
8 c Chicken stock
2 tb Fine chopped flat-leaf
- parsley

Set a large Dutch oven or soup pot over medium-high
heat. Add oil. When it shimmers, add the onions and a
generous pinch of salt. Reduce heat to medium. Stirring
occasionally, cook onions for 10 to 15 minutes until
tender. It's fine if they start to take on a little
color.

In a large measuring cup or medium bowl with a spout,
thoroughly whisk together the eggs, 1/2 cup grated
Parmesan, nutmeg, black pepper, and a generous pinch of
salt.

When onions are tender, add Parmesan rind and stock to
pot. Increase heat to high and bring to a boil. Reduce
to a strong simmer. While gently whisking soup with one
hand, pour egg mixture into pot in a thin stream with
the other. Once all of the egg mixture has been added,
turn off the heat. Remove Parmesan rind. Taste and
adjust for salt.

Ladle soup into bowls and serve immediately, garnished
with Parmesan, black pepper, and parsley.

By Samin Nosrat

Yield: About 6 servings

RECIPE FROM: https://cooking.nytimes.com

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