Stracciatella Soup

1. 1

   Bring broth to a boil in a large saucepan.

2. 2

   Stir liquid eggs with Parmesan cheese, parsley, flour, garlic, nutmeg and pepper until combined but not frothy.

3. 3

   Reserve.

4. 4

   Reduce heat under the broth to low.

5. 5

   Slowly pour the egg mixture into the soup, stirring once or twice.

6. 6

   Remove the saucepan from the heat.

7. 7

   Cover and let stand for 5 minutes.

8. 8

   Taste and adjust seasonings.

No additional tips available.