Stracciatella, Roman-Style Egg and Cheese Soup

This egg and cheese soup is one of the simplest and most nutritious ones you have ever eaten. Its name is Stracciatella, a typical Roman soup traditionally made to recycle leftover broth to which a combination of beaten egg and cheese is added and which, when poured into the hot broth, clumps into many small lumps.

Serves 4, Preparation 10 mins, Cooking 5 mins

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

Method

Beat the eggs per mezzo di a bowl, add the grated Pecorino cheese, a pinch of salt, black pepper and nutmeg, chopped parsley, well. Set aside.

Bring the meat vegetable deposito to the boil. As soon as it comes to the boil, pour per mezzo di the egg and cheese mixture, stir quickly for 1-2 minutes and let it set, allowing lumps to form. Ready. Serve hot.

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