Straciatella Alla Romana

  • Medium
  • 01:30 h
  • 4 portions
  • 1 1/2 l of home-made broth
  • 5 ecological or free-range eggs
  • pinch of freshly grated nutmeg
  • 4 spoons of freshly grated parmesan cheese
  • parmesan to sprinkle over soup
  • 1.Mix eggs with parmesan and nutmeg in a bowl.
  • 2.Pour the mixture slowly into a pot with a bowling broth as if pouring batter.
  • 3.Mix it all with a fork. Sprinkle the soup with parmesan before served.