Italian Egg Drop Soup (stracciatella) Recipe: 4.5 cups chicken broth 3 eggs (I do 1 egg per 1.5 cup of broth) 3 tbsp parmigiano reggiano cheese (I do 1 tbsp per egg) 1/4 tsp salt 1/8 tsp black pepper Dash of nutmeg - Bring broth to a low boil - Whisk together the eggs, cheese, salt, pepper, nutmeg - Slowly pour into simmering broth - Stir and keep on stirring for a few minutes until fully cooked (if you don’t continuously stir, the egg won’t break apart into tiny pieces) - Serve and top with evoo, cheese, parsley, chili flakes #healthy #food #italian #eggs #fyp
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