Italian Stracciatella Soup

Ingredients

• 4 cup broth (Chicken, beef, or vegetable broth; homemade or store-bought)
• 3 large eggs (Room temperature)
• 0.5 cup freshly grated Parmesan cheese (The source recommends freshly grated Parmigiano; use additional Parmesan for serving if desired)
• nutmeg (1 dash, if desired)
• fresh parsley (Chopped, for sprinkling if desired)
• lemon zest (Optional alternative to nutmeg; sprinkle before serving)
• salt (To taste; the author says she usually adds none to store-bought broth, but adds 1–2 pinches to homemade broth)

Steps

1. 1

   Bring the broth to a boil in a medium-to-large pot.

2. 2

   While the broth heats, beat the eggs together in a small bowl.

3. 3

   Add the grated Parmesan and the nutmeg, if using, to the beaten eggs. Beat until the mixture is well combined.

4. 4

   Pour the egg mixture into the boiling broth in a slow, steady stream while continuously mixing with a whisk.

5. 5

   Let the soup cook for about 3–4 minutes, until the mixture boils again.

6. 6

   Once the soup boils again, whisk it once more, then serve immediately.

7. 7

   If desired, sprinkle each serving with chopped fresh parsley or additional grated Parmesan. If you do not use nutmeg, the source also suggests sprinkling lemon zest over the soup before serving.

Notes

The author recommends eating the soup as soon as it is made. Store leftovers in an airtight container in the refrigerator for up to 2 days. The source also says leftovers may be frozen in a freezer-safe container for up to 1 month. Good-quality broth and cheese are especially important because the soup uses only a few ingredients.

Nutrition per serving

• soup
• main
• Italian
• Roman
• quick
• comfort food
• winter
• high-protein