Roman Stracciatella Egg-Ribbon Soup

What you need

• 1 l (4 cups) chicken stock, good quality, hot
• 3 large eggs
• 40 g (1/2 cup) parmigiano reggiano, finely grated, plus extra for serving
• 1 tbsp fine semolina
• 1 pinch grated nutmeg
• 2 tbsp flat-leaf parsley, finely chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Beat the eggs in a bowl with most of the parmigiano, the semolina, nutmeg and a pinch of salt. Stir in 4 tbsp of cold stock to loosen the mixture.

2. 2

   Bring the rest of the stock to a gentle simmer in a pot.

3. 3

   Pour the egg mixture into the simmering stock in a thin stream, stirring slowly in one direction with a fork. Ragged ribbons form at once.

4. 4

   Simmer for 1-2 min, just until the egg is set. Taste and adjust the salt.

5. 5

   Ladle into warm bowls. Top with the parsley, the remaining parmigiano and pepper.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.