Stracciatella

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 servings (about 4 1/2 cups)

Ingredients
  • 1 quart chicken broth
  • 2 large eggs
  • 3 tablespoons freshly grated Parmesan
  • 3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed
  • Freshly grated nutmeg, to taste
  • Croutons sauteed in butter, as an accompaniment
Directions

In a saucepan bring the broth to a simmer. In a bowl beat together with a fork the eggs, the Parmesan, the parsley, and the nutmeg. Add the egg mixture to the broth in a stream, stirring with the fork, and cook the soup, undisturbed, for 45 seconds, or until the eggs are set. Season the soup with salt and pepper and serve it with croutons.


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