Stracciatella Soup
Warm up with a comforting Stracciatella Soup, featuring silky eggs and rich parmesan in savory meat broth.
Ingredients
- 2 l meat broth
- 4 eggs
- 100 g finely grated parmesan
- 1 pinch grated nutmeg
- 2 tbsp finely chopped parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 slices light bread
- 25 g butter
How to make it
- Pour the meat broth into a large pot and bring it to a gentle boil, then lower the heat so it stays at a steady simmer.
- Cut the light bread into small cubes and fry them in the butter with the olive oil in a skillet over medium heat until the pieces are crisp and golden on all sides.
- In a bowl, whisk the eggs with the finely grated parmesan, grated nutmeg, parsley, salt and black pepper until the mixture looks thick and speckled.
- Keep the broth at a lively simmer and pour in the egg mixture in a thin stream while whisking the soup with a fork so it turns into delicate strands.
- Let the soup cook for 1 minute more, just until the egg shreds are set and floating, then taste and adjust with a little more salt or pepper if needed.
- Ladle the soup into warm bowls and finish each serving with a handful of crisp bread cubes on top, so the surface stays light and fresh.
