Stracciatella Alla Romana Italian Egg Drop Soup

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 15 minutes

Składniki

6 cups chicken broth or stock

2 tbsp semolina

3 large eggs

3 tbsp fresh parsley (chopped)

2 1/4 tbsp Parmigiano-Reggiano Cheese

2 1/4 tbsp Pecorino Romano Cheese

1/8 tsp cayenne pepper

1/8 tsp nutmeg (grated)

1 tbsp olive oil (extra-virgin)

1/8 tsp red pepper flakes

salt and freshly ground pepper to taste

Wskazówki

In a medium pot over medium-high heat, bring the chicken stock to a gentle boil. If the stock is unsalted, add 1/2 tsp. salt. Taste the broth and adjust salt and pepper. q.b. quanto basta (to taste) Do not boil the broth -- just simmer.

Whisk eggs, 2 tbsp parsley, semolina flour, grated parmesan, pecorino, cayenne pepper, and nutmeg together in a bowl until well blended.

While stirring the simmering broth, slowly pour egg mixture into the broth. Bring the broth back up to a simmer. The soup will be cloudy at first but it will clear as the broth heats.

Ladle into bowls and top with a drizzle of olive oil and a sprinkle of hot pepper flakes and the rest of the chopped parsley.

Wartości Odżywcze

• Kalorie: 134 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 2 g
• Cholesterol: 144 mg
• Sód: 134 mg
• Węglowodany Całkowite: 6 g
• Białko: 7 g