Stracciatella Soup

1. Add chicken broth to a pot and simmer over high heat. Taste the broth and adjust salt and pepper the way you like.
2. Beat 3 large eggs with parsley, semolina flour, grated Parmigiano Reggiano, and pecorino Romano cheese, salt, pepper, cayenne pepper, and nutmeg collectively in a big bowl and whisk until it’s well blended.
3. Slowly pour down the egg mixture into the broth while stirring and simmering simultaneously. Bring the mixture to simmer. The liquid will be initially cloudy but will clear out as the broth warms up.
4. That’s about it; the soup is ready for you to drool over. Garnish with a sprinkle of olive oil and a bit of red pepper flakes and serve in bowls.

Trivia:

Stracciatella is a word derived from the verb stracciare meaning ‘to shred’ and the term itself means ‘a little shred’.

It is also known as Stracciatella alla Romano--- an Italian soup with consists broth and small egg mixture shreds.

The soup is popular around Rome in the Lazio region of central Italy. The soup was evolved from the initial form called zanzarelli which was also a soup introduced by Martino da Como in the 15^th century manual of The Art of Cooking.

Other variants of the soup also evolved overtime and still exist.