Stracciatella Alla Romana Italian Egg Drop Soup
There is nothing fussy about this soup which is exactly what is needed when you're tired and hungry or just not in the mood to cook. It takes only 15 minutes from start to finish. This is a light but very satisfying soup. I know you'll love it as much as we do.
Servings: 4 people
- 6 cups chicken broth or stock
- 2 tbsp semolina
- 3 large eggs
- 3 tbsp fresh parsley chopped
- 2 1/4 tbsp Parmigiano-Reggiano Cheese
- 2 1/4 tbsp Pecorino Romano Cheese
- 1/8 tsp cayenne pepper
- 1/8 tsp nutmeg grated
- 1 tbsp olive oil extra-virgin
- 1/8 tsp red pepper flakes
- salt and freshly ground pepper to taste
In a medium pot over medium-high heat, bring the chicken stock to a gentle boil. If the stock is unsalted, add 1/2 tsp. salt. Taste the broth and adjust salt and pepper. q.b. quanto basta (to taste) Do not boil the broth -- just simmer.
Whisk eggs, 2 tbsp parsley, semolina flour, grated parmesan, pecorino, cayenne pepper, and nutmeg together in a bowl until well blended.
While stirring the simmering broth, slowly pour egg mixture into the broth. Bring the broth back up to a simmer. The soup will be cloudy at first but it will clear as the broth heats.
Ladle into bowls and top with a drizzle of olive oil and a sprinkle of hot pepper flakes and the rest of the chopped parsley.
Calories: 134kcal | Carbohydrates: 6g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 134mg | Potassium: 81mg | Vitamin A: 505IU | Vitamin C: 3.8mg | Calcium: 88mg | Iron: 1.2mg