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Stracciatella Soup

Name: Stracciatella Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 6 cup chicken broth; salt and freshly ground black pepper; 3 large eggs; 0.5 ounce Parmigiano-Reggiano cheese; 0.5 ounce pecorino Romano cheese; 2 tablespoon fresh parsley; 2 tablespoon semolina flour; 1 pinch cayenne pepper; 1 pinch nutmeg; 1 tablespoon olive oil; 1 pinch red pepper flakes

2 servings

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

chicken broth
6 c
salt and freshly ground black pepper
eggs
3 large
Parmigiano-Reggiano cheese
½ oz
pecorino Romano cheese
½ oz
fresh parsley
2 tbsp
semolina flour
2 tbsp
cayenne pepper
1 pinch
nutmeg
1 pinch
olive oil
1 tbsp
red pepper flakes
1 pinch

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.

Stracciatella Soup

25 min2 servings313 cal

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