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Unmade Recipes

Stracciatella Alla Romana Italian Egg Drop Soup

4 servings

porsjoner

5 minutes

aktiv tid

15 minutes

total tid

Ingredienser

6 cups chicken broth or stock

2 tbsp semolina

3 large eggs

3 tbsp fresh parsley (chopped)

2 1/4 tbsp Parmigiano-Reggiano Cheese

2 1/4 tbsp Pecorino Romano Cheese

1/8 tsp cayenne pepper

1/8 tsp nutmeg (grated)

1 tbsp olive oil (extra-virgin)

1/8 tsp red pepper flakes

salt and freshly ground pepper to taste

Fremgangsmåte

In a medium pot over medium-high heat, bring the chicken stock to a gentle boil. If the stock is unsalted, add 1/2 tsp. salt. Taste the broth and adjust salt and pepper. q.b. quanto basta (to taste) Do not boil the broth -- just simmer.

Whisk eggs, 2 tbsp parsley, semolina flour, grated parmesan, pecorino, cayenne pepper, and nutmeg together in a bowl until well blended.

While stirring the simmering broth, slowly pour egg mixture into the broth. Bring the broth back up to a simmer. The soup will be cloudy at first but it will clear as the broth heats.

Ladle into bowls and top with a drizzle of olive oil and a sprinkle of hot pepper flakes and the rest of the chopped parsley.

Næringsinnhold

Porsjonsstørrelse

-

Kalorier

134 kcal

Totalt fett

8 g

Mettet fett

2 g

Umettet fett

-

Transfett

-

Kolesterol

144 mg

Natrium

134 mg

Totalt karbohydrater

6 g

Kostfiber

-

Totalt sukker

-

Protein

7 g

4 servings

porsjoner

5 minutes

aktiv tid

15 minutes

total tid
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