This beautiful egg or ‘rag’ soup as its name suggests is a beautiful light meal in itself. You can add many things to it to make it a hearty meal for the whole family.
- 1500g/1.5 litres chicken broth (see recipe)
- 60g/1 cup parmesan cheese (2cm cubes for thermal cooker, grated for traditional method)
- 3 eggs
- 3 sprigs parsley, leaves removed and chopped finely