This recipe by Mario Batali sounds so good for a chilly Fall day! Looks inexpensive and simple to make, too.
Roman Egg Drop Soup (Stracciatella alla Romana)
-- Molto Italiano: 327 Simple Italian Recipes to Cook at Home, by Mario Batali
Makes 6 servings.
6 cups chicken stock
3 large eggs
3 Tbsp. semolina flour
1/4 c. freshly grated Parmigiano-Reggiano, plus extra for serving if desired
1 Tbsp. finely chopped Italian parsley
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
1. If the chicken stock is not cold, measure out 1 cup and refrigerate it until chilled.
2. Meanwhile, in a large saucepan, bring the remaining 5 cups of stock to a boil.
3. In a small bowl, combine the cold broth, eggs, semolina, Parmigiano, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock, reduce the heat to low and cook, whisking, for 3-4 minutes. Season w/ salt and pepper to taste.
4. Divide the soup among 6 warmed bowls and serve, topped with more grated Parmigiano, if desired.
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