Stracciatella Soup

Name: Stracciatella Soup
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; 1/2 ounce grated Parmigiano-Reggiano cheese; 1/2 ounce grated pecorino Romano cheese; 1 pinch cayenne pepper; 1 pinch freshly grated nutmeg; 1 tablespoon olive oil; 1 pinch red pepper flakes

11 ingredients

4 steps

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
1/2 ounce grated Parmigiano-Reggiano cheese
1/2 ounce grated pecorino Romano cheese
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1 pinch red pepper flakes

Directions

1

Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
2

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.
3

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.
4

Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.