Stracciatella Soup

This stracciatella soup is Chef John's Italian-inspired, broth-based recipe with cheese and egg whisked in — ready to serve in less than 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 313 Calories

Ingredients

• 3 large eggs
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• 6 cups chicken broth
• 1 pinch cayenne pepper
• 1 pinch red pepper flakes
• 1 pinch freshly grated nutmeg
• 2 tablespoons semolina flour
• 0.5 ounce grated Parmigiano-Reggiano cheese
• 0.5 ounce grated pecorino Romano cheese

Recipe Instructions

Step 1

Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.

Step 2

While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.

Step 3

Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Step 4

Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.