Ingredients
- 6 cups brown chicken stock, recipe follows
- 3 eggs
- 3 tablespoons semolina
- 3 tablespoons grated Parmigiano-Reggiano
- 1 tablespoon Italian parsley, finely chopped
- Pinch nutmeg
- Salt and pepper
Directions
Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold.
In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if desired.
Brown Chicken Stock:
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts
Photo: Roman-Style Egg-Drop Soup: La Stracciatella Recipe
















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By honeyducote
Ball, LA
on April 22, 2013
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This is a favorite childhood memory but my dad always used this in potato soup, lots of pepper, lot of cheese. Gonna go make it now.
By windancer4_8849354
TOPEKA, KS
on October 30, 2007
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THIS MAKES A GOOD TASTING SOUP FOR ANYTIME IT IS SO GOOD AND WARMS YOU UP WHEN IT,S COLD OUT
By Timothy Ivers
Tulsa,Ok
on February 08, 2007
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Had it in Rome, Just as good at home Thank you!
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