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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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