Dinner Tonight: La Stracciatella (Roman Egg Drop Soup) Recipe

1. 1

   Separate one cup of the stock and chill if not already refrigerated. Heat the remaining 5 cups in a large saucepan until it boils.

2. 2

   Meanwhile, combing the cold broth, eggs, flour, cheese, parsley, and nutmeg in a mixing bowl and whisk until well blended.

3. 3

   Whisk the egg mixture into the boiling broth, stirring constantly. Turn the heat to low and cook, whisking constantly, for 3-4 minutes. Season with salt and pepper to taste.

4. 4

   Serve in warmed bowls topped with more grated Parmesan and parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.