Hot Broth with Eggs and Parmesan Cheese

Name: Hot Broth with Eggs and Parmesan Cheese (Stracciatella)
Ingredients: 3 tablespoons finely grated Parmesan cheese 3 tablespoons finely chopped parsley; 2 or 3 gratings of nutmeg or a tiny pinch of ground nutmeg; 2 large eggs; 3 tablespoons finely grated Parmesan cheese 3 tablespoons finely chopped parsley; 1 quart chicken or beef broth; 1 quart chicken or beef broth; small croutons sautéed in butter; salt and freshly ground white pepper; 2 or 3 gratings of nutmeg or a tiny pinch of ground nutmeg; small croutons sautéed in butter; salt and freshly ground white pepper

Stracciatella

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

The secret to this soup is to use only authentic Parmigiano-Reggiano and a generous amount of freshly chopped parsley. I also like to float small croutons cooked in butter in the soup. Stracciatella means “little rags,” a fairly accurate description of how this soup looks once the eggs have set.

Ingredients

1 quart chicken or beef broth
2 large eggs
3 tablespoons

Soup

Method

Bring the broth to a simmer. Beat together the eggs, cheese, parsley, and nutmeg with a fork. Beat the egg mixture into the simmering broth with a fork. Give the egg about 45 seconds to set—it should set into tiny threads in the same way as Chinese egg drop soup.

Season the soup with salt and pepper. Ladle into hot bowls, then sprinkle croutons over each bowl and serve.