Stracciatella Soup
- Total time
- 25 min
- servings
- 2 servings
- Dish type
- Starter
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Contains glutenContains milkContains eggsPork-freeAlcohol-freeHalal : to verify
Prep
10 min
Cook
15 min
Total time
25 min
Ingredients
Ingredients
servings
- 6 tasse chicken broth
- salt and freshly ground black pepper to taste
- 3 large eggs
- 0,5 ounce grated Parmigiano-Reggiano cheese
- 0,5 ounce grated pecorino Romano cheese
- 2 c. à soupe chopped fresh parsley
- 2 c. à soupe semolina flour
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 1 c. à soupe olive oil
- 1 pinch red pepper flakes
Method
- 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.
Nutrition
- calories
- 313 kcal
- fatContent
- 20 g
- fiberContent
- 1 g
- sugarContent
- 4 g
- sodiumContent
- 3259 mg
- proteinContent
- 19 g
- cholesterolContent
- 308 mg
- carbohydrateContent
- 13 g
- saturatedFatContent
- 6 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
Reviews
Reviews
★★★★★
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