Name: Roman "Rag" Soup - {stracciatella}
Ingredients: === THE SOUP ===; 4 c Basic Chicken Stock; see * Note; 4 c Beef stock; fresh or canned; Salt; to taste; Freshly-ground black pepper; to taste; === THE "RAGS" ===; 3 Eggs; beaten; 4 tb Semolina or regular flour; 4 tb Freshly-grated Parmesan cheese; 1 ts Finely-grated lemon peel; 1 pn Salt; === THE GARNISH ===; Italian parsley; chopped; Parmesan cheese; freshly grated

As love to God prevails, it tends to set persons above human injuries, in this sense, that the more they love God the more they will place all their happiness in Him. They will look to God as their all and seek their happiness in portion in His favor, and thus not in the allotments of His providence alone. The more they love God, the less they set their hearts on their worldly interests, which are all that their enemies can touch.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Chinese	Frugal03	8	servings

INGREDIENTS

		=== THE SOUP ===
4	c	Basic Chicken Stock; see * Note
4	c	Beef stock; fresh or canned
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== THE "RAGS" ===
3		Eggs; beaten
4	tb	Semolina or regular flour
4	tb	Freshly-grated Parmesan cheese
1	ts	Finely-grated lemon peel
1	pn	Salt
		=== THE GARNISH ===
		Italian parsley; chopped
		Parmesan cheese; freshly grated

INSTRUCTIONS

* Note: See the "Basic Chicken Stock" recipe which is included in this
collection.
Mix the stocks for the soup in a large soup pot. Bring to a simmer and
season to taste with the salt and pepper. Beat the eggs, flour and cheese
together. Add the lemon peel and salt and 1/4 cup of the mixed soup stock.
Move the simmering pot from the heat and pour the rag batter into the soup
in a thin stream, pouring carefully all over the surface of the soup.
Return to the heat and stir with a wooden spoon as the tatters and rags
cook. Simmer for about 2 minutes. Serve very hot with the parsley and
cheese garnish. This recipe serves 8 as a first course.
Comments: I love the often amusing names that we put on food products. The
"rags" in this soup come about when you pour an egg batter into the hot
broth. As you gently stir, the little pieces of torn egg appear. The
Chinese would call this "egg flower," but I will bet that your kids will
get a bigger kick out of "rags" in their soup. This is a very popular soup
in Rome and has been for hundreds of years.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-13-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-10-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”