Stracciatella Soup

Ingredients

• 6 cups chicken broth
• salt and freshly ground black pepper to taste
• 3 large eggs
• 0.5 ounces grated Parmigiano-Reggiano cheese
• 0.5 ounces grated pecorino Romano cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons semolina flour
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg
• 1 tablespoon olive oil
• 1 pinch red pepper flakes

Instructions

1. 1

   Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.

2. 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. 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. 4

   Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.