I've been on quite the Italian food and more specifically Italian soup kick recently; between my Pasta e Fagioli, Minestrone and Italian Wedding soups I've posted on my food blog at DefinitelyDelish.com and on Facebook at facebook.com/definitelydelish
Well here's another one for you to add to the collection, and that is my recipe and video for "Roman Egg Drop Soup"
With not a lot left in the house from a huge cooking occasion, with family, just this past weekend (I had cooked a huge pot of Sunday Gravy with braciole, meatballs, sausage, stew meat, country ribs and short ribs) I kind of had to scrounge a little, especially since my beautiful Baby was feeling a little under the weather...
So thankfully since my house never lacks for eggs, herbs and broth-my choice was pretty well and good decided for me...
So moving on from my decision, I got down to work by simmering the broth with some peppercorns and thyme, then added in the mix of eggs and cheese-letting it cook into the little rags of eggs we all expect from an egg drop soup..
Finally I tossed in some fresh basil and parsley with a few grinds of pepper and pink salt-and ta da, all finished...
Definitely a nice and easy dish to take the chill off your bones during the winter, and definitely delish...

"Roman Egg Drop Soup"-Stracciatella

Ingredients:
2 eggs, room temperature
1/4 grated Parmesan Cheese
6 cups Chicken Broth
1 sprig fresh Thyme
1 Bay Leaf
6 Red Peppercorns
4 fresh Basil leaves, sliced
1 tablespoon fresh Italian Parsley, chopped
Fresh ground Pepper and Sea Salt to taste

Directions:
1. Whisk eggs and cheese in a bowl and set aside at room temperature...
2. Add chicken broth, bay leaf, thyme and peppercorns to a pot an bring to a light simmer on medium low to low heat for 30 minutes...
3. Then add egg mixture and gently whisk into the broth till the little rags of eggs appear...
4. Season with sliced basil and chopped parsley with added ground pepper & sea salt to taste...