Stracciatella (Italian Egg Broth)

4 ingredients
5 steps

Ingredients

  • 6 cups chicken stock
  • 3 eggs
  • 13 cup chopped fresh parsley
  • 60 g fresh parmesan cheese, grated

Directions

  1. 1
    Put chicken stock in pan and bring to boil.
  2. 2
    In a medium bowl, beat together the eggs, parsley and Parmesan cheese.
  3. 3
    Whisk mixture quickly into the hot chicken stock.
  4. 4
    Stir over heat 1-2 minutes, or until heated through.
  5. 5
    Serve Stracciatella topped with extra parsley and Parmesan cheese, if desired.

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