See Also: Appetizers · Cooking Club · Soups
Stracciatella with Marjoram
From Dorothy McNett's recipes at www.dorothymcnett.com. A common and fabulously delicious soup, sometimes known as an Italian version of the Asian egg drop soup.
4 eggs
1 cup finely grated Parmigiano Reggiano
zest of lemon
1/4 teaspoon freshly grated nutmeg
6 cups homemade or good quality prepared chicken stock
1 tablespoon snipped fresh marjoram leaves
sea salt (depends on the chicken stock)
freshly ground peppercorns
In batter bowl, whisk eggs until blended, adding cheese, zest, nutmeg and only 1/2 cup of the stock. Heat the remaining stock in a heavy bottomed saucepan and bring just to the boil. While whisking, add the egg mixture, whisking constantly, until eggs have cooked but do not let it boil. Takes only 1-2 minutes. Add the marjoram, salt and pepper and ladle into flat soup bowls. Serve immediately.
Recipe created 2006-10-20.
