Stracciatella

1. 1

   Bring 3 cups of the stock to a boil in a 6-8 cup saucepan over med-high heat.

2. 2

   Beat the remaining stock with the eggs, cheese, nutmeg, and parsley until well blended.

3. 3

   When the stock is boiling, adjust the heat so that it bubbles frequently but not furiously.

4. 4

   Add the egg mixture in a steady stream, stirring all the while.

5. 5

   Stir occasionally until the eggs gather together in small curds, 2-3 minutes.

6. 6

   Taste and add salt and pepper to taste, then serve.

7. 7

   Garnish with a little more cheese if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.