I first posted this recipe in 2014. I can't believe I haven't made this easy delicious soup since then! With a somewhat hearty birthday meal last week, I wanted a light soup to begin our meal.
After bringing chicken broth to a boil, you add in beaten egg yolks with a few other ingredients, and whisk like crazy. The result is this yummy bowl of goodness that is the perfect start to a festive meal.
About 2 quarts vegetable or chicken broth
4 eggs
3 T. freshly grated Parmigiano
1 T. very finely minced parsley
A pinch of freshly ground nutmeg
1-2 t. sherry vinegar
In a bowl, combine the eggs, grated cheese, nutmeg, and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.
Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes or rags (straccetti in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly. Stir in the sherry vinegar and serve with more grated Parmigiano on the side.
Different, sounds good.
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