![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlYR1DEp4MnKRRaJiHVfGQk4F9fqMC30vTzIlCLRszFR7U-8YlBYvz-ei_vUbwVj3D-nZZsJfAYVMD6RkZWDGJGx_KwmIA6O3Jd_SwCckANvs6LlXTRLwoKpg0Dsw3pkDQySYS6Mt-dBI/s320/Stracciatella+alla+Romana+Soup.jpg)
(Roman Style Egg Drop Soup)
4 c. Low Sodium Chicken Broth
5 Eggs
1 tbsp. Fresh Italian Parsley, chopped
2 tbsp. Pecorino Romano Cheese, grated
1/8 tsp. Ground Nutmeg
Salt and Pepper, to taste
Directions:
1. Add the chicken broth to a pot and bring to a low boil.
2. In a bowl, whisk together the eggs, parsley, cheese and nutmeg.
3. Gradually add the egg mixture to the heated broth; stirring slowly clockwise.
4. The soup is done when the eggs are cooked. Season with salt and pepper. Makes 4 cups.
*Nutritional Information per Cup: Calories 1.3, Carbs 5.1g, Fat 1.6g, Protein 7.6g, Fiber 0g*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.
Enjoy!
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