Ingredients

The following ingredients have 4 Servings
  • 6 cups chicken broth or stock
  • 2 tbsp semolina
  • 3 large eggs
  • 3 tbsp fresh parsley (chopped )
  • 2 1/4 tbsp Parmigiano-Reggiano Cheese
  • 2 1/4 tbsp Pecorino Romano Cheese
  • 1/8 tsp cayenne pepper
  • 1/8 tsp nutmeg (grated)
  • 1 tbsp olive oil (extra-virgin)
  • 1/8 tsp red pepper flakes
  • salt and freshly ground pepper to taste

Instruction

  • In a medium pot over medium-high heat, bring the chicken stock to a gentle boil. If the stock is unsalted, add 1/2 tsp. salt. Taste the broth and adjust salt and pepper. q.b. quanto basta (to taste) Do not boil the broth -- just simmer. 
  • Whisk eggs, 2 tbsp parsley, semolina flour, grated parmesan, pecorino, cayenne pepper, and nutmeg together in a bowl until well blended. 
  • While stirring the simmering broth, slowly pour egg mixture into the broth. Bring the broth back up to a simmer. The soup will be cloudy at first but it will clear as the broth heats. 
  • Ladle into bowls and top with a drizzle of olive oil and a sprinkle of hot pepper flakes and the rest of the chopped parsley.