Stracciatella (Italian Egg Broth) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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An Italian classic, this soup recipe is simple and fast. Ingredients:
6 cups chicken stock |
3 eggs |
1/3 cup chopped fresh parsley |
60 g fresh parmesan cheese, grated |
Directions:
1. Put chicken stock in pan and bring to boil.
2. In a medium bowl, beat together the eggs, parsley and Parmesan cheese.
3. Whisk mixture quickly into the hot chicken stock.
4. Stir over heat 1-2 minutes, or until heated through.
5. Serve Stracciatella topped with extra parsley and Parmesan cheese, if desired.
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