Stracciatella Soup

Ingredients

• 6 cups chicken broth
• 4 large egg
• 0.5 cup Parmigiano-Reggiano cheese – finely grated
• 2 tbsp semolina
• 0.5 tsp lemon zest – finely grated
• 0.25 tsp ground nutmeg
• 1 tbsp flat-leaf parsley – finely chopped
• 0.25 tsp fine sea salt
• 0.25 tsp ground black pepper
• crusty bread – for serving

Instructions

1. Bring the chicken broth to a simmer in a medium pot over medium heat, about 10 minutes.
2. In a medium bowl, whisk the eggs until loose, about 30 seconds. Whisk in the Parmigiano-Reggiano, semolina, lemon zest, ground nutmeg, and parsley until smooth. Let the mixture stand 2 minutes to hydrate the semolina.
3. Stir the simmering broth in a steady circle to create a gentle whirlpool. Slowly drizzle in the egg mixture while stirring constantly to form fine shreds. Simmer until the curds are set and fluffy, 1–2 minutes.
4. Remove from heat and season with the fine sea salt and black pepper.
5. Ladle into warm bowls and serve hot with the crusty bread.