Stracciatella

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.

5. 5

   Taste, and add salt and pepper to taste.

6. 6

   Serve, garnishing with a little more Parmesan if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.