Stracciatella

Feb 23, 2021February 23, 20210 1

4 hr

10 min

Medium

	25 g/1 oz breadcrumbs 409/17 oz Parmesan cheese, freshly grated
	3 eggs, lightly beaten
	1.5 litres/2 1/2 pints Meat Stock
	1/2 teaspoons chopped fresh flat-leal parsley

Servings Per Recipe

1.	Mix together the breadcrumbs, Parmesan, eggs and a pinch of salt in a bowl. Heat the stock, add a ladleful to the egg mixture and mix until smooth.
2.	Bring the stock to the boil and add the egg mixture, which will float up to the surface in a clump. Break up slightly with the prongs of a fork.
3.	Ladle the soup into a tureen, sprinkle with the parsley and serve.