Roman stracciatella
Instructions
Beat the eggs with a fork in a bowl with a pinch of salt and, stirring constantly, add the grated cheese and, little by little, a ladle of broth cold.
Place the remaining broth into the Pan, bring it to a boil on the fire, pour the mixture and, banging with a wire whip, bring back to a boil.
Let boil for two minutes, pour into the stracciatella soup tureen and serve immediately.
Ingredients and dosing for 4 persons
- 100 cl of vegetable broth (or broth)
- 2 eggs
- 3 tablespoons of grated parmesan cheese
- 1 pinch of salt