Roman stracciatella soup

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Stracciatella alla romana is a light broth soup in which whisked egg forms delicate ribbons. Parmesan and nutmeg give the soup its classic Roman character.

Serves: 4 people

Preparation time: 5 min

Ingredients

• vegetable broth – 5 cups
• eggs – 3
• grated Parmesan – 2/3 cup
• semolina – 1 tbsp
• lemon zest – 1/2 tsp
• ground nutmeg – pinch
• salt – to taste
• black pepper – to taste
• fresh parsley, chopped – 1 tbsp

Method

1. Bring the broth to a boil.
2. Whisk the eggs with the Parmesan, semolina, lemon zest, nutmeg, a pinch of salt and some pepper.
3. Lower the heat and pour the egg mixture into the broth in a thin stream while stirring constantly.
4. Let the soup simmer for 1 to 2 minutes until delicate egg ribbons form.
5. Sprinkle with parsley and serve immediately.