Italian cuisine · Soups & Stews

Stracciatella alla Romana

Clear broth with threads of egg and parmesan stirred in – ready in a quarter of an hour.

Ingredients · for 4 servings

• 1.2 l strong chicken stock
• 4 eggs
• 80 g parmesan
• 1 lemon (zest)
• Nutmeg
• 1 bunch parsley
• Salt
• Pepper

Instructions

1. Bring the stock to a boil, then turn the heat down low.
2. Whisk the eggs with parmesan, lemon zest and nutmeg.
3. Pour the egg mixture into the simmering broth in a thin stream while stirring constantly.
4. Keep stirring for a minute until delicate flakes form – the soup must not boil.
5. Season with salt and pepper and serve immediately with parsley.