Name: Stracciatella Soup
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Chicken broth - 6 cups; Salt and freshly ground black pepper to taste - 6 cups; Large eggs - 3; Grated Parmigiano-Reggiano cheese - ½ ounce; Grated Pecorino Romano cheese - ½ ounce; Chopped fresh parsley - 2 tablespoons; Semolina flour - 2 tablespoons; Cayenne pepper - 1 pinch; Freshly grated nutmeg - 1 pinch; Olive oil - 1 tablespoon; Red pepper flakes - 1 pinch

Ingredients for - Stracciatella Soup

1. Chicken broth 6 cups

2. Salt and freshly ground black pepper to taste 6 cups

3. Large eggs 3

4. Grated Parmigiano-Reggiano cheese ½ ounce

5. Grated Pecorino Romano cheese ½ ounce

6. Chopped fresh parsley 2 tablespoons

7. Semolina flour 2 tablespoons

8. Cayenne pepper 1 pinch

9. Freshly grated nutmeg 1 pinch

10. Olive oil 1 tablespoon

11. Red pepper flakes 1 pinch

How to cook deliciously - Stracciatella Soup

1 . Stage

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

2 . Stage

Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.

3 . Stage

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 . Stage

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