Stracciatella alla Romana

🛒 Ingredients

• Chicken broth 750 g · 45 kcal
• Large eggs 100 g · 155 kcal
• Parmigiano Reggiano cheese, grated 50 g · 196 kcal
• Fine semolina 20 g · 72 kcal
• Ground nutmeg 1 g · 0 kcal
• Fresh parsley, chopped 5 g · 0 kcal

👨‍🍳 Instructions

1. In a bowl, whisk together the eggs, grated Parmigiano Reggiano, semolina, a pinch of ground nutmeg, and a dash of salt and black pepper.
2. Bring the chicken broth to a gentle simmer in a large pot.
3. While continuously stirring the simmering broth with a fork or whisk, slowly pour the egg mixture into the broth in a thin stream; this will create the characteristic 'stracci' or shredded egg strands.
4. Cook for 1-2 minutes until the egg is set, then remove from heat. Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Parmigiano Reggiano if desired.