Dinner Tonight: La Stracciatella (Roman Egg Drop Soup) Recipe
- 6 cups chicken stock
- 3 large eggs
- 3 tablespoons semolina flour
- 1/4 cup freshly grated Parmesan
- 1 tablespoon finely chopped parsley
- Pinch of freshly grated nutmeg
- Salt and pepper
- Separate one cup of the stock and chill if not already refrigerated. Heat the remaining 5 cups in a large saucepan until it boils.
- Meanwhile, combing the cold broth, eggs, flour, cheese, parsley, and nutmeg in a mixing bowl and whisk until well blended.
- Whisk the egg mixture into the boiling broth, stirring constantly. Turn the heat to low and cook, whisking constantly, for 3-4 minutes. Season with salt and pepper to taste.
- Serve in warmed bowls topped with more grated Parmesan and parsley if desired.
chicken stock, eggs, flour, freshly grated parmesan, parsley, nutmeg, salt
Taken from www.seriouseats.com/recipes/2008/02/dinner-tonight-la-stracciatella-roman-egg-drop-soup-mario-batali-recipe.html (may not work)