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Stracciatella Soup

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Stracciatella Soup

Directions

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Ingredients :

  • 6 cups chicken broth
  • salt and freshly ground black pepper to taste
  • 2 tablespoons semolina flour
  • 3 large eggs
  • 2 tablespoons chopped fresh parsley
  • ½ ounce grated Parmigiano-Reggiano cheese
  • ½ ounce grated pecorino Romano cheese
  • 1 pinch cayenne pepper
  • 1 pinch freshly grated nutmeg
  • 1 tablespoon olive oil
  • 1 pinch red pepper flakes
  • Methods :

  • Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
  • Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
  • While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
  • Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.
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