Ingredients Jump to Instructions ↓

  1. 6-8 cups brodo*

  2. 3 large eggs

  3. 2 tablespoons freshly grated Parmigiano Reggiano plus extra for serving

  4. 1 tablespoon finely chopped fresh nutmeg

  5. 1/2 teaspoon each kosher salt and freshly ground black pepper plus additional as needed

Instructions Jump to Ingredients ↑

  1. Beat the eggs, then mix in the cheese and parsley. Season the egg mixture with nutmeg, salt and pepper. Bring the broth to a rolling boil over high heat.

  2. Turn off the heat, add the eggs all at once, dont stir, just cover the pot. Allow the steam to cook the egg for about 2 minutes.

  3. Remove the lid then, using a small whisk, gently break up the egg raft. The egg will break into strands or little rags (a literal translation of straciatella). Adjust the seasoning if necessary then ladle the soup into bowls and serve immediately with additional Parmigiano Reggiano.

  4. Related recipe: Brodo(Meat Broth)


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