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Stracciatella Soup
Stracciatella Soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Chef John's quick and delicious Italian stracciatella soup: cheesy, eggy broth ready in under 30 minutes.
Ingredients:
  • 6 cups 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 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:
  • In a pot over high heat, bring the broth to a gentle simmer. Taste the broth and season with salt and pepper to your liking.
  • Combine eggs, grated Parmigiano Reggiano, Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg in a bowl and whisk until fully blended.
  • Gently pour the egg mixture into the simmering broth while stirring. Bring the mixture back to a simmer until the broth becomes clear.
  • Present the dish in elegant bowls and embellish with a delicate drizzle of olive oil and a sprinkle of fiery red pepper flakes.

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