Stracciatella, Roman Egg and Cheese Soup

The easiest and most healthy soup you have actually ever consumed. Simply meat broth, eggs and grated pecorino cheese. This is how you get Stracciatella, a normal Roman soup generally developed to recycle remaining broth to which a mix of beaten egg and cheese is included and which, when put into the hot broth, clumps into numerous little pieces.

Serves 4, Preparation 10 minutes, Cooking 5 minutes (if pre-made broth)

. 4 free-range eggs . 500 ml of meat stock, pre-made or from scratch . 80 g grated Pecorino Romano or grated Parmigiano cheese . powdered nutmeg, a pinch . salt and pepper, a pinch . A sliced sprig of fresh parsley .

Technique

In a bowl, integrate the beaten eggs, grated Pecorino or Parmigiano cheese, a pinch of salt, black pepper and nutmeg, sliced parsley and blend well. Reserve.

Bring the stock to the boil. As quickly as it concerns the boil, gather the egg-cheese mix, stir rapidly for 1-2 minutes and let it set, forming swellings. Serve hot.

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