World Flavors Cookbook

Stracciatella in Brodo

Rome's Easter soup — rich chicken broth with egg and Parmesan poured in to create soft, wispy 'little rags'.

Cuisine: Italy

Ingredients

• 1.5L rich chicken broth
• 3 eggs
• 4 tbsp Parmesan, finely grated
• Pinch of nutmeg
• Fresh parsley

Instructions

1. Bring broth to a gentle boil.
2. Whisk eggs with Parmesan, nutmeg, and parsley.
3. Pour egg mixture in a thin stream into the boiling broth, stirring slowly.
4. The eggs will set into soft, wispy strands (stracce — little rags).
5. Serve immediately with extra Parmesan.