Roman egg drop soup

Name: Roman egg drop soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1.2 l Chicken broth; 4 pieces Eggs; 60 g Grated Parmesan; 20 g Fine semolina; 2 tablespoons Chopped flat-leaf parsley; 1 pinch Nutmeg; 1/4 teaspoon Fine salt; 1 pinch Black pepper

This delicate Roman broth turns beaten eggs, Parmesan, and nutmeg into soft silky strands. Light yet comforting, it’s the kind of soup that nourishes as much as it soothes.

🔪 Prep: 10 min🔥 Cook: 10 min⏱ Total: 20 min👤 4 servings

180

kcal

14g

Proteins

Carbs

11g

Fats

Steps

1
Bring the broth to a gentle simmer in a saucepan.
2
In a bowl, whisk the eggs with the Parmesan, semolina, parsley, nutmeg, salt, and pepper.
3
Pour the mixture into the simmering broth in a thin stream while stirring gently with a whisk or fork to create fine ribbons.
4
Cook for just 1 to 2 minutes, until the strands are set but still tender, then serve right away.

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