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Unmade Recipes

Stracciatella Alla Romana Italian Egg Drop Soup

4 servings

份量

5 minutes

活動時間

15 minutes

總時間

食材

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

步驟

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.

營養

每份大小

-

卡路里

134 kcal

總脂肪

8 g

飽和脂肪

2 g

不飽和脂肪

-

反式脂肪

-

膽固醇

144 mg

134 mg

總碳水化合物

6 g

膳食纖維

-

總糖

-

蛋白質

7 g

4 servings

份量

5 minutes

活動時間

15 minutes

總時間
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