Roman-Style Egg-Drop Soup - {La Stracciatella}

Recipe Ingredients

6 cups	1422ml	Brown Chicken Stock - (see recipe)
3		Eggs
3 tablespoons	45ml	Semolina
3 tablespoons	45ml	Grated Parmigiano-Reggiano
1 tablespoon	15ml	Finely-chopped fresh Italian parsley
1		Nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Measure out 1 of the 6 cups of Brown Chicken Stock and refrigerate so that it is cold.

In a large stock pot, bring the remaining 5 cups of chicken stock to a boil.

In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes.

Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if desired.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C01) - from the TV FOOD NETWORK

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