Stracciatella Soup
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
858
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).