in Italy, Soup Recipes

Chicken broth with egg and Parmesan

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Ingredients for 4 servings:

  • 1 liter chicken broth
  • 3 eggs
  • 3 tbsp Parmesan, freshly grated
  • 1 tbsp semolina
  • Nutmeg, freshly ground
  • Pepper, freshly ground
  • Salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Italian starter

Heat the broth to boiling point. In a bowl, beat the eggs. Then add the Parmesan cheese, semolina, and seasonings. Pour in a cup of the hot broth and whisk until smooth. Slowly pour the mixture into the simmering broth and whisk vigorously with a fork for about 3 minutes. Let stand for about 2 minutes to allow the egg to set completely. Serve in warmed soup bowls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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