Stracciatella Soup

Name: Stracciatella Soup
Ingredients: 6 cups reduced-sodium chicken broth, home-made; 2 cups liquid egg substitute, well-shaken; 14 cup parmesan cheese, grated; 2 tablespoons fresh parsley leaves, chopped; 1 tablespoon all-purpose flour; 1 tablespoon lemon juice; 2 garlic cloves, minced; 12 teaspoon nutmeg, freshly ground; 12 fresh ground pepper

9 ingredients

8 steps

Ingredients

6 cups reduced-sodium chicken broth, home-made
2 cups liquid egg substitute, well-shaken
14 cup parmesan cheese, grated
2 tablespoons fresh parsley leaves, chopped
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 garlic cloves, minced
12 teaspoon nutmeg, freshly ground
12 fresh ground pepper

Directions

1

Bring broth to a boil in a large saucepan.
2

Stir liquid eggs with Parmesan cheese, parsley, flour, garlic, nutmeg and pepper until combined but not frothy.
3

Reserve.
4

Reduce heat under the broth to low.
5

Slowly pour the egg mixture into the soup, stirring once or twice.
6

Remove the saucepan from the heat.
7

Cover and let stand for 5 minutes.
8

Taste and adjust seasonings.