Stracciatella alla Romana
Light chicken broth soup with egg, Parmesan, and herbs
Ingredients
- Chicken broth900 ml
- Eggs2 pcs
- Parmesan80 g
- Semolina2 tbsp
- Parsley20 g
- Salt1 to taste
Instructions
Bring the chicken broth to a gentle simmer.
Beat the eggs with grated Parmesan, semolina, a pinch of salt, and chopped parsley.
Reduce the heat so the broth barely simmers.
Pour the egg mixture into the broth in a thin stream while stirring constantly with a fork or whisk.
Cook for 1-2 minutes until soft egg ribbons form in the soup.
Adjust the salt and serve hot with extra Parmesan and parsley.
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