Recipe ingredients
- 2 eggs
- 4 teaspoons finely grated Parmesan cheese
- A pinch of kosher salt, plus 1-1/2 teaspoons
- A pinch of freshly grated nutmeg
- 1 tablespoon all-purpose flour
- 4 cups chicken stock or beef stock
- 1 pound spinach or Swiss chard, stemmed and leaves cut across into narrow strips, optional
- Freshly ground black pepper, to taste
Recipe method
- In a small bowl, stir together the eggs, cheese, pinch of salt, the nutmeg and flour try not to get the eggs at all frothy.
- Use a pot that is large enough to hold the colander over the stock without actually touching it, so that the egg can flow freely into the soup to form the strings.
- In a medium saucepan, bring the stock to a boil.
- Place a colander with widely spaced holes over the boiling stock.
- Pour the egg mixture through the colander.
- Remove the colander and stir the soup once or twice.
- Remove from the heat or, if using the greens, lower the heat and stir them in just to heat through.
- Remove from the heat and season with salt and pepper.
- Serve immediately.
Other italian recipes:
Straciatella recipe
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