Stracciatella I

This quick Italian egg drop soup is flavored with Romano, nutmeg and parsley.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 60 Calories

Ingredients

• 1 egg, beaten
• ½ cup water
• 1 pinch ground nutmeg
• 2 (14.5 ounce) cans chicken broth
• 2 tablespoons grated Romano cheese
• ¼ cup ditalini pasta
• 1 tablespoon snipped fresh parsley

Recipe Instructions

Step 1

In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.