Stracciatella Soup

Name: Stracciatella Soup
Total time: 25
Yield: 2
Ingredients: 6 cups chicken broth; salt and freshly ground black pepper to taste; 3 large eggs; 0.5 ounce grated Parmigiano-Reggiano cheese; 0.5 ounce grated pecorino Romano cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons semolina flour; 1 pinch cayenne pepper; 1 pinch freshly grated nutmeg; 1 tablespoon olive oil; 1 pinch red pepper flakes

Recipe by John Mitzewich from allrecipes.com

Dinner,Soup 25 Mins.

Ingredients

2 servings

•

6 cups chicken broth
•

salt and freshly ground black pepper to taste
•

3 large eggs
•

0.5 ounce grated Parmigiano-Reggiano cheese
•

0.5 ounce grated pecorino Romano cheese
•

2 tablespoons chopped fresh parsley

•

2 tablespoons semolina flour
•

1 pinch cayenne pepper
•

1 pinch freshly grated nutmeg
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1 tablespoon olive oil
•

1 pinch red pepper flakes

Instructions

Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.