This is the Stracciatella Soup recipe.
- Prep: 5 min
- Cooking: 10 min
- 4 eggs
- 1/3 cup (80 mL) grated Canadian Parmesan cheese
- 2 tbsp (30 mL) finely chopped fresh parsley
- of ground nutmeg
- Salt and pepper to taste
- 5 cups (1.25 L) chicken broth
Beat eggs with a fork until they are just blended. Mix in Canadian Parmesan cheese, parsley, nutmeg, salt and pepper.
In medium saucepan, bring broth to a boil. Pour in the egg mixture slowly while stirring gently and constantly with a whisk. Reduce heat to low. Simmer, still stirring, until eggs are cooked, 2 to 3 minutes.