Name: Stracciatella (Egg drop soup)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: leaves from 1 small bunch flat-leaf parsley; 3 heaping tablespoons semolina; 3 eggs; 3 heaping tablespoons grated parmigiano-reggiano nutmeg; 6 cups (1.5 liter) chicken or beef broth

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

6 cups (1.5 liter) chicken or beef broth
leaves from 1 small

Method

Remove a cupful of cold broth and set aside. Pour the remaining broth into a pot and bring to a light boil. Chop the parsley leaves.

Break the eggs into a bowl, pour in the cold reserved broth, and add the semolina, parmigiano, parsley, and a grating of nutmeg. Mix everything with a whisk, th