Stracciatella I

Cooking Recipes Catalogue
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This quick Italian egg drop soup is flavored with Romano, nutmeg and parsley.

INGREDIENTS (for 4 servings):

PREPARATION:

  • In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.