Recipe Details
Ingredients
-
6cupschicken broth
-
salt and freshly ground black pepper to taste
-
3large eggs
-
½ouncegrated Parmigiano-Reggiano cheese
-
½ouncegrated pecorino Romano cheese
-
2tablespoonschopped fresh parsley
-
2tablespoonssemolina flour
-
1pinchcayenne pepper
-
1pinchfreshly grated nutmeg
-
1tablespoonolive oil
-
1pinchred pepper flakes
Cooking 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.
Cooking Tips:
Makes 2 large or 4 appetizer-sized portions.
A nice, rich homemade chicken broth is best for this recipe. But if there’s none available, use good quality prepared broth.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories313 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 6g |
30% |
Cholesterol 308mg |
103% |
Sodium 3259mg |
142% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 1g |
3% |
Total Sugars 4g |
|
Protein 19g |
38% |
Vitamin C 6mg |
6% |
Calcium 203mg |
16% |
Iron 2mg |
13% |
Potassium 170mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved