Italian Stracciatella Soup

Ingredients · 4 servings

• 1000 gChicken broth, canned
• 200 gEggs
• 60 gParmesan cheese
• 10 gItalian parsley, fresh
• 5 gSalt
• 2 gBlack pepper

Equipment

stovetop, chef knife, ladle, mixing bowl, saucepan, serving bowls, whisk, wooden spoon

Instructions

1. 1
   Prepare and heat broth

   Gather all ingredients and a large saucepan, then add the chicken broth to the pan and bring it to a boil over medium heat on the stovetop. · 8 min

   What to look for: broth bubbling steadily

2. 2
   Mix egg base

   Beat the eggs in a bowl, then stir in the Parmesan cheese and finely chopped fresh Italian parsley until evenly combined. · 2 min

   What to look for: smooth, speckled mixture

3. 3
   Add eggs to broth

   Reduce the heat to low and slowly drizzle the egg mixture into the hot broth while gently stirring to form delicate strands. · 2 min

   What to look for: fine egg ribbons forming

4. 4
   Set the eggs

   Simmer gently while stirring until the eggs are just set and the soup looks lightly thickened. · 3 min

   When it is done: eggs are opaque and no longer liquid

5. 5
   Season and serve

   Taste the soup, season carefully with salt and black pepper as needed, then ladle into bowls and serve immediately. · 1 min

   What to look for: clear broth with egg strands