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Stracciatella con Pasta (Roman Egg Soup)

List of Ingredients




4 cups chicken broth
4 eggs
1 1/2 Tbsp. parsley, chopped
1 cup cooked noodles
1 1/2 Tbsp. semolina or flour
salt
pepper




Recipe





Place chicken broth in a soup kettle. Bring to a slowl boil. Add cooked noodles to broth and boil gently. Beat eggs in a bowl until thick. Combine with flour, cheese, salt and pepper. Stir a little broth into eggs. Slowly pour the egg mixture into simmering broth, stirring gently. Continue to stir, simmer for five minutes. Top with parsley.
Serves 4.

Note: To cook noodles, heat 3 cups of water and 1 tablespoon salt, when water is boiling, add one cup noodles. Simmer until tender. Drain.

Perserving Our Italian Heritage