- 6 cups chicken broth
- salt and freshly ground black pepper to taste
- 2 tablespoons semolina flour
- 3 large eggs
- 2 tablespoons chopped fresh parsley
- 1/2 ounce grated Parmigiano-Reggiano cheese
- 1/2 ounce grated pecorino Romano cheese
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
- Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, 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.
05/20/2018
recipepes.com
Stracciatella Soup, recipe
PT15M
PT1H
5
455 calories
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