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Vermicellini: Egg-Drop Soup
Stracciatella
- Serves
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
This Roman egg-drop soup is normally made without any pasta. Agnes, my grandmother on my father’s side, makes it with noodles for more substance.
Ingredients
60 g 800 ml 2
Method
Bring the broth to a boil, seasoned with salt and, if you like, a few drops of lemon. Beat together the eggs, cheese and nutmeg. Crush the pasta into the broth; when it returns to the boil, stir vigorously and add the egg mixture (either all at once or as a slow stream). Continue stirring for a few moments, then allow the soup to simmer until the pasta is just cooked.
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