- In a small pot, bring the broth to a boil.
- Meanwhile, in a small bowl, whisk the egg, cheese and lemon zest with a fork. Season with pepper.
- Once the broth is hot, add the egg mixture while whisking gently with a fork. Turn the heat off, cover, and let sit for 2 minutes. Adjust the seasoning.
- Serve in a bowl and garnish with chives, if desired
The egg will be just cooked but still soft. The stringy texture of the egg, or straccetti in Italian, is what gives this classic soup its name.
This recipe can easily be adjusted for more portions. Simply keep the same ratios and multiply the ingredients by the number of portions needed. This soup does not freeze well.