Brodo Pieno

Name: Brodo Pieno (‘Full broth’)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 6 tbsp Parmesan or mature pecorino cheese, finely grated; 6 tbsp Parmesan or mature pecorino cheese, finely grated; pinch of freshly grated nutmeg; 2 tbsp finely chopped flat-leaf parsley; 4 tbsp fresh fine breadcrumbs; 3 eggs, beaten; 800 ml very good chicken or vegetable stock; 800 ml very good chicken or vegetable stock

‘Full broth’

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

A valuable soup for a chilly evening, which is hardly the norm in Calabria, (except in Sila), but then people living in warmer climes have a different interpretation of cold! Wherever you are, it’s the perfect dish when you want to warm up in a gentle way.

Ingredients

800 ml very good chicken or vegetable stock
3 eggs, beaten

Europe
Italy
Soup
Mediterranean

Method

Bring the stock to the boil in a pan.

Mix the eggs with the breadcrumbs, parsley, nutmeg, cheese and salt and pepper to taste.

Drop teaspoonfuls of this mixture into the boiling broth. Simmer until they rise to the surface, then serve. The soup is quite delicious.