Stracciatella alla Romana (Roman Egg Drop Soup with Parmesan and Nutmeg)
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Ingredients
- 1200 ml chicken stock
- 4 large eggs
- 60 g parmesan, grated
- 1 tsp fresh nutmeg
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 173 kcal
- Protein
- 15.2 g
- Carbohydrate
- 2.4 g
- of which sugars
- 1 g
- Fat
- 11.5 g
- of which saturates
- 5 g
- Fibre
- 0.2 g
- Salt
- 3.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a gentle simmer in a large pot.
- 2
Beat the eggs with the parmesan and nutmeg in a bowl until well combined.
- 3
Pour the egg mixture into the simmering stock in a thin stream, stirring gently with a fork to form fine shreds.
- 4
Simmer for 1-2 minutes until the egg is just cooked through, then season with black pepper.
- 5
Stir through the parsley and ladle into bowls to serve.
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