Ingredients
-
6 cups chicken broth
-
salt and freshly ground black pepper to taste
-
3 large eggs
-
½ ounce grated Parmigiano-Reggiano cheese
-
½ ounce grated pecorino Romano cheese
-
2 tablespoons chopped fresh parsley
-
2 tablespoons semolina flour
-
1 pinch cayenne pepper
-
1 pinch freshly grated nutmeg
-
1 tablespoon olive oil
-
1 pinch red pepper flakes
Directions
-
Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
-
Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
-
While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
-
Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.
