Stracciatella

Warm up with a comforting bowl of Stracciatella, an Italian egg drop soup enriched with savory chicken broth and nutty Parmesan. Ideal for a cozy weeknight dinner or a soothing lunch on chilly days.

• 1 liter chicken broth
• 3 large eggs
• 50 grams Parmesan cheese
• 1 tablespoon fresh parsley
• Salt to taste salt
• Salt to taste black pepper

Method

1. 1

   In a large pot, bring the chicken broth to a gentle simmer over medium heat.

2. 2

   In a bowl, beat the eggs with a fork until well combined, then stir in the grated Parmesan cheese.

3. 3

   Once the broth is simmering, slowly pour in the egg and cheese mixture while continuously stirring the broth to create delicate ribbons of egg.

4. 4

   Allow the soup to cook for another minute, then season with salt and black pepper to taste.

5. 5

   Remove from heat and ladle the stracciatella into bowls.

6. 6

   Garnish each bowl with chopped fresh parsley before serving.