Stracciatella Soup
Description
This stracciatella soup is Chef John's Italian-inspired, broth-based recipe with cheese and egg whisked in — ready to serve in less than 30 minutes.
Ingredients
•
6 cups chicken broth
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salt and freshly ground black pepper to taste
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3 large eggs
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1/2 ounce grated Parmigiano-Reggiano cheese
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1/2 ounce grated pecorino Romano cheese
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2 tablespoons chopped fresh parsley
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2 tablespoons semolina flour
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1 pinch cayenne pepper
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1 pinch freshly grated nutmeg
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1 tablespoon olive oil
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1 pinch red pepper flakes
Directions
1
Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
2
Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
3
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.
4
Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.