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
鈉
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