Stracciatella means "little rags". This well-known Roman soup is made by stirring a raw egg, Parmesan and lemon batter into hot broth and as in hot and sour soup or egg-drop soup, the egg breaks into stringy fragments as it poaches. The soup is delicious and surprisingly refreshing with the flavor of lemon.

Bring chicken stock to a boil then reduce the heat to medium low. You should have about 10 cups of stock, if not, add water or reduce the stock to the desired quantity. Beat the eggs with a whisk in a large bowl and add Parmesan and parsley. Just before serving, slowly pour egg mixture into the stock, stirring with a whisk.

The faster you stir, the faster the pieces of egg will cook. Taste and adjust the seasoning with lemon juice, salt and pepper. Serve in hot or heated or warmed up soup plates or hot or heated or warmed up consommé cups.