Stracciatella Soup

Ingredients

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

Directions

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

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

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.

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