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Italian Egg Drop Soup

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
2 servings
Dinner Soup Italian
Italian Egg Drop Soup
Ingredients
  • 6 cups chicken broth
  • salt and freshly ground black pepper to taste
  • 3 large eggs
  • 1/2 ounce grated Parmigiano-Reggiano cheese
  • 1/2 ounce grated pecorino Romano cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons semolina flour
  • 1 pinch cayenne pepper
  • 1 pinch freshly grated nutmeg
  • 1 tablespoon olive oil
  • 1 pinch red pepper flakes
Instructions
1
Heat the broth to boiling point in a large pot over extremely high heat. Check the flavor of the broth and make any necessary adjustments to the seasoning, focusing particularly on the balance between salt and pepper.
2
Combine eggs, grated Parmigiano Reggiano cheese, Pecorino Romano cheese, parsley, semolina flour, salt, pepper, cayenne, and nutmeg in a bowl and mix until the ingredients are thoroughly incorporated.
3
While stirring the rapidly bubbling broth, gently pour the egg mixture into it. Continue to heat the mixture until it reaches a gentle simmer once again, and the initial cloudiness will clear as the broth warms up further.
4
Present the dish in bowls; finish it off with a light drizzle of olive oil and a small sprinkle of red pepper flakes.