1. In a saucepan, over medium-high heat, bring the chicken stock to a boil. 2. In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest. 3. Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute. 4. Adjust the seasoning with salt and pepper. 5. Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
