Stracciatella

1. 1

   In a saucepan bring the broth to a simmer.

2. 2

   In a bowl beat together with a fork the eggs, the Parmesan, the parsley, and the nutmeg.

3. 3

   Add the egg mixture to the broth in a stream, stirring with the fork, and cook the soup, undisturbed, for 45 seconds, or until the eggs are set.

4. 4

   Season the soup with salt and pepper and serve it with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.