Stracciatella alla Romana
Roman Egg Drop Soup
Recipe Courtesy of Molto Italiano (Ecco 2005)

This is classic Italian comfort food – great for the chilly winter months. It is a soup that kids and adults love equally, and it will cure whatever ails you.

6 cups chicken stock
3 large eggs
3 tablespoons semolina flour
¼ cup freshly grated Parmigiano-Reggiano, plus extra for serving if desired
1 tablespoon finely chopped Italian Parsley
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper

Makes 6 Servings

If the chicken stock is not cold, measure out 1 cup and refrigerate it until chilled.

Meanwhile, in a large saucepan, bring the remaining 5 cups stock to a boil.

In a small bowl, combine the cold broth, eggs, semolina, Parmiagiano, parsley, and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock, reduce the heat to low, and cook, whisking, for 3 to 4 minutes. Season with salt and pepper to taste.

Divide the soup among six warmed bowls and serve, topped with more grated Parmiagiano, if desired.