Frittatine di Prezzemolo in Brodo

Shredded Parsley Frittata Soup

Preparation info

  • Difficulty


  • For

    6 to 8


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Parsley, Parmesan, and nutmeg flavor these crepelike frittate. Their principal use is for soup; for that purpose, they are cut into fettuccine-thin strands. If cut into wedges, they can be included in a cold antipasto. Or leave them whole and use them as wrappers for a filling of julienned ham, Parmesan, and béchamel, then pop them into a hot oven long enough to brown the edges and melt the cheese.


  • 3 large eggs
  • ½ cup parsley chopped very fine
  • ¾ cup freshly grated parmigiano-reggiano (Parmesan), plus additional for the table
  • teaspoon grated nutmeg
  • ¾ cup flour
  • ¾ cup milk
  • Salt
  • Black pepper in a grinder
  • 3 tablespoons butter
  • 4 to 5 cups Homemade Meat Broth


  1. Break the eggs into a small bowl and beat them well.
  2. Add the parsley, grated cheese, nutmeg, and flour. Mix thoroughly.
  3. Add the milk slowly in a thin stream, mixing constantly.
  4. Add salt and liberal grindings of pepper.
  5. Put 1 teaspoon of the butter in a 12-inch skillet and turn on the heat to medium low. When the butter has melted and its foam begins to subside, stir the frittata batter and put cup of it into the pan. Tilt and rotate the pan to spread the batter evenly over the whole bottom.
  6. When the batter has set and become firm, and the side facing the bottom of the pan becomes lightly colored, turn it over. Cook 1 minute longer, remove the pan from heat, and transfer the frittata to a platter.
  7. Return the pan to the heat, add a little dollop of butter, and when it is hot. pour in another cup of batter, repeating the procedure described above. Continue in this fashion until you have cooked all the batter, which should give you about 8 thin frittate, stacked one above the other.
  8. When the frittate are cool, roll them up loosely together like a jelly roll. Cut the roll crosswise into narrow strips. The strips should be as wide as fettuccine.
  9. Unfold the frittata “fettuccine” and place them in a soup tureen.
  10. Bring the broth to a boil, then pour it into the tureen. Sprinkle with grated cheese and serve with additional grated cheese available on the side.