Stracciatella

By á-170456

Ingredients

• 1 quart chicken broth
• 2 large eggs
• 3 tablespoons freshly-grated Parmesan
• 3 tablespoons finely-chopped fresh parsley leaves (preferably flat-leafed parsley)
• Freshly-grated nutmeg, to taste
• Croutons sautéed in butter as an accompaniment

Details

Servings 4

Preparation

Step 1

In a saucepan bring the broth to a simmer.

In a bowl beat together with a fork the eggs, the Parmesan, the parsley, and the nutmeg. Add the egg mixture to the broth in a stream, stirring with the fork, and cook the soup, undisturbed, for 45 seconds, or until the eggs are set.

Season the soup with salt and pepper and serve it with croutons.

This recipe yields 4 servings (about 4 1/2 cups).